Softshell Chilli Crab Gua Bao

Name: Softshell Chilli Crab Gua Bao
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: National Day
Ingredients: 5 pieces Lotus Leaf Buns; 1 Egg (beaten); Spring onions and/or coriander for garnishing; 5 Softshell Crabs (rinsed and gently patted to dry); 1/4 cup All-Purpose Flour; 1/4 cup Rice Flour; 2 cups FairPrice Canola Oil; Ground black pepper to taste; Salt to taste; 4 Shallots; 5 cloves CHEF China Garlic; 1 tsp Belacan (toasted); 1 Tbsp Chilli Powder; 3 Big Chillies; 3 Chilli Padi (optional to amp up the spice); 1 tsp PASAR Old Ginger (Prepacked); 1 tsp Galangal; 1 tsp Dried Shrimps; 1 stalk Lemongrass (the white part only, bruised and sliced); 1 tsp Gula Melaka (brown sugar works fine too); 1 Tbsp Taucheo (bean paste); 1 Tbsp Chilli Sauce; 1 tsp Tomato Paste; 2 Tbsp Chilli Puree; 1 Tbsp FairPrice Tomato Ketchup; 1 tsp Vinegar; 1 cup Vegetable or Chicken Stock

By Nicole Chia

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Level

intermediate

Cooking

40 min

Preparation

20 min

Ingredients

Servings

Lotus Leaf Buns	5 pieces
Egg (beaten)	1
Spring onions and/or coriander for garnishing
Softshell Chilli Crab
Softshell Crabs (rinsed and gently patted to dry)	5
All-Purpose Flour	¹⁄₄ cup
Rice Flour	¹⁄₄ cup
FairPrice Canola Oil	2 cups
Ground black pepper to taste
Salt to taste
Spice Paste
Shallots	4
CHEF China Garlic	5 cloves
Belacan (toasted)	1 tsp
Chilli Powder	1 tbsp
Big Chillies	3
Chilli Padi (optional to amp up the spice)	3
PASAR Old Ginger (Prepacked)	1 tsp
Galangal	1 tsp
Dried Shrimps	1 tsp
Lemongrass (the white part only, bruised and sliced)	1 stalk
Gula Melaka (brown sugar works fine too)	1 tsp
Chilli Sauce
Taucheo (bean paste)	1 tbsp
Chilli Sauce	1 tbsp
Tomato Paste	1 tsp
Chilli Puree	2 tbsp
FairPrice Tomato Ketchup	1 tbsp
Vinegar	1 tsp
Vegetable or Chicken Stock	1 cup

How to cook

Prepare the softshell crabs for deep frying

Mix the all-purpose flour, rice flour, salt and ground black pepper well in a shallow bowl. Set aside.
In a pan, pour in canola oil and bring to medium-high heat. Coat softshell crabs in the flour mixture lightly and tap away any excess flour. Deep fry until they turn golden brown, then set them aside to cool on a drying rack.

Prepare the spice paste

Make the spice paste (rempah) by adding all the ingredients to a blender and mixing until you get a fine and smooth consistency. Pour in a tablespoon of water each time if it becomes too dry.
Heat 1 tsp of canola oil in a clean pan over medium heat. Once the oil begins to smoke, add the spice paste and fry until fragrant.
Add the ingredients for the chilli sauce except the stock, making sure that you mix them well with the spice paste.
Add the vegetable or chicken stock and continue mixing. After this, you’ll want to turn down the heat to allow the sauce to simmer for 2-3 mins.
Pour in the beaten eggs. Swirl them in the sauce very gently with a ladle. Go in one direction only so the eggs don’t scramble; once the eggs look cooked, turn off the heat.

Prepare the lotus leaf buns for assembly

Steam lotus leaf buns according to the packaging instructions. Assemble by placing each crab into each bun and drizzling it with the chilli sauce.
Garnish with spring onions, coriander or even some sliced chilli padi if you like it really spicy! Serve warm.