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Chili Crab Quiche
- Food Inc |
- Recipe
Chef Emmanuel Stroobant pays tribute to Singapore’s unofficial national dish with this delectable recipe.
CHILLI CRAB QUICHE
(Serves 6)
Ingredients
For dough
Flour [250g]
Butter (room temperature) [150g]
Salt [4g]
Sugar [5g]
Egg yolk [1]
Milk [20ml]
Method:
- Combine flour and butter.
- Add salt and sugar. Then add egg yolk and mix until incorporated.
- Add milk slowly.
- Flatten and wrap dough in cling film. Set for 2 hours.
- Once ready, roll out to 3mm thick and blind bake at 180°C for 20 minutes.
For Crab:
Celery [1 stalk, peeled and diced]
Carrot [1, peeled and diced]
Onion [4g peeled and diced]
2 live Kegani or 1 mud crab [1kg]
Method:
- Bring 4 litres of water to boil with celery, carrots and onions.
- Blanch crab for 15 minutes. Remove crab from water.
- Pick the meat, egg and fat.
Method:
- Blend garlic, shallot and all chillies to a paste
- Add 200ml crab stock of water
- Fry the paste in olive oil until thick and fragrant. This may take 8-10 minutes
- Add remaining stock, sugar syrup and tomato ketchup and cook for 1 minute.
Finishing:
- Place picked crab meat on the tray.
- Combine sauce with eggs. Cover crab meat with egg sauce.
- Bake at for 180°C for 12 minutes.