Singapore Chili Crab

Name: Singapore Chili Crab
Total time: 60 min
Ingredients: 2 lb dungeness crab legs; 1 bunch coriander, leaves picked; 4 spring onions, white parts finely chopped, green parts sliced into thin matchsticks; 1 white onion, chopped; 2 tbsp Monini D.O.P. Umbria Extra Virgin Olive Oil; 3 garlic cloves, minced; 1.2 inch piece ginger, finely grated; 3 long red chilli, seeds removed, finely chopped, plus extra sliced to serve; 1/2 tsp cornflour, combined with 100ml warm water; 2 lemongrass stalks (inner core only), bruised, chopped; 1 tbs white wine vinegar; 1 tsp brown sugar; 1 1/2 tbs tomato paste; 1 tbs sweet chilli sauce; 1 tsp shrimp paste; Roti canai, to serve

Second Course

Ingredients

2 lb dungeness crab legs
1 bunch coriander, leaves picked
4 spring onions, white parts finely chopped, green parts sliced into thin matchsticks
1 white onion, chopped
2 tbsp Monini D.O.P. Umbria Extra Virgin Olive Oil
3 garlic cloves, minced
1.2 inch piece ginger, finely grated
3 long red chilli, seeds removed, finely chopped, plus extra sliced to serve
1/2 tsp cornflour, combined with 100ml warm water
2 lemongrass stalks (inner core only), bruised, chopped
1 tbs white wine vinegar
1 tsp brown sugar
1 1/2 tbs tomato paste
1 tbs sweet chilli sauce
1 tsp shrimp paste
Roti canai, to serve

Preparation

To prepare the crab, crack the legs and remove the meat and place in a bowl.
Fill a bowl with iced water and add the coriander leaves, as well as the sliced green spring onion – this will make the onion curl up.
For the chili sauce, whiz all ingredients in a food processor, along with reserved coriander stalks, until a rough paste.
Heat 1 tbsp Monini D.O.P. Umbria EVOO in a frypan over medium heat. Cook the chili sauce for 8-10 minutes until softened and coloured.
Heat remaining Monini D.O.P. Umbria EVOO in a wok over medium heat. Add the chopped white spring onion, garlic, ginger and chili, and fry for 10 minutes or until cooked through.

Add an extra touch

REGIONAL EXTRA VIRGIN OLIVE OILS - D.O.P. UMBRIA

CHEF

Matthew Baugh

Matthew Baugh is a member of the US Navy, currently going through flight school in South Texas to become a naval aviator. When he's not flying or studying, he's in the kitchen developing custom recipes and exploring the art of food photography.