Indulge this finger-licking good local favourite dish, Chili Crab with Mantou that will leave you wanting more.
Cuisine : Asian Course : Main Skill Level : Novice
Prep : 115 mins Cook : 25 mins Ready in : 140 mins Serves : 2 Servings
INGREDIENTS:
Ingredients for Mantou
- 1 packet (11g) Yeast
- 30ml Warm water
- 400g Hong Kong flour
- 2g Salt
- 40g Sugar
- 1 tsp Vegetable oil
- 1 tsp Baking powder
- 1 tsp Baking soda – optional
- 200ml Milk
Ingredients for Chili Crab
- 8 tbsp Ketchup
- 1.5 cups Water
- 2 tbsp Sugar
- 2 tsp Cornflour
- 2 tsp Miso
- 6 cloves of Garlic
- 2 tbsp Chilli sauce
- Crab, cleaned, in pieces
- 1 Egg
- 1 tsp Lime juice
- 2 sprigs Spring onions
- Chopped coriander leaves
DIRECTIONS:
- For Mantou, follow steps 2 to 8.
- Activate yeast by adding yeast to 30ml warm water & wait 5mins.
- In a mixing bowl with dough hook, add 400g Hong Kong flour, yeast mixture, salt, vegetable oil, baking powder, baking soda & milk. Mix for a few mins.
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Remove and knead for a few mins.
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Allow to rise for 1 hour.
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Knead for 5 mins.
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Cut and roll into logs for mantou and allow rising for 30m.
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Steam for 10min.
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For Chili Crab, follow steps 10 to 18.
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Whisk ingredients for sauce together.
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Mince garlic.
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Fry garlic and chilli sauce.
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Stir in crab.
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Add sauce and combine quickly.
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Cover and turn on high heat for 3-5m.
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Break egg and combine in sauce for a few seconds.
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Squeeze in 1 tsp lime juice.
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Serve with spring onions & chopped coriander leaves.