Chilli Crab Quiche

Chef Emmanuel Stroobant pays tribute to Singapore’s unofficial national dish with this delectable recipe that serves 6.

For Dough:

INGREDIENTS

• 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:

INGREDIENTS

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.

For Sauce:

INGREDIENTS

Garlic 3 cloves, peeled

Shallot 3, peeled

Chilli padi 6

Red chilli 6

Dried chillis 10, soaked in water for 2 hours

Soy sauce 50ml

Crab stock or water 400ml

Sugar syrup 50ml

Tomato ketchup 50ml

Eggs 6

Olive oil 50ml

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.

View the recipe in issue 05 of our quarterly food and beverage e-magazine here.