Name: Chilli Crab in Choux Pastry
Yield: 10
Ingredients: 90.0g Chilli Boh; 100.0g Crab Meat; 10.0g Garlic, chopped; 10.0g Onion, chopped; 10.0g Egg, beaten; 30.0ml White Vinegar; 600.0g Knorr Pronto Italian Tomato Sauce 2KG; 20.0ml Cooking Oil; 90.0g Knorr Tomato Sauce 3.2kg; 90.0g Oyster sauce; 10.0g Fine Sugar; 5.0g Chili Powder; 150.0g Margarine; 20.0g Knorr Chicken Stock 500g; 200.0g Knorr Potato Flakes 2KG; 80.0g Knorr Golden Salted Egg Powder 800G; 20.0g Curry Leaf, deep-fried & crushed; 30.0g Fried Garlic; 20.0pc Frozen Choux Paste (Ready To Use); 50.0g Coriander; 50.0g Spring Onion, chiffonade; 50.0g Red chilli, chifonade

Flavor of Southeast Asia: Wok-fried chili crab on mini mantou, drizzle with hoisin dressing

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Preparation

Chilli Crab
- Heat up pot with oil, stir fry chopped garlic and ginger till fragrant.
- Add in sambal, stir fry till caramalised.
- Add in Pronto Tomato Sauce, and bring to boil.
- Add in oyster sauce, sugar, vinegar, and ketchup. Let it simmer for 10 minutes.
- Fold in crab meat, and let it simmer for 2 mins.
- Lastly, fold in egg wash. Set Aside.
Salted Egg Sprinkle
- Melt margarine and mix with other ingredients stir well.
- Heat in microwave for approximately 1 minute and 30 second. Add in remaining ingredients.
- Stir well and set aside.
To Serve
- Slit choux pastry in half, spoon in chilli crab and salted egg sprinkle.
- Garnish with Spring Onion, Red Chilli, and Red Chilli.

Chilli Crab in Choux Pastry

Ingredients

Chilli Crab

Salted Egg Sprinkle

To Serve

Preparation

Chilli Crab

Salted Egg Sprinkle

To Serve

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Chilli Crab in Choux Pastry

Ingredients