{"id":2741,"date":"2017-07-22T16:52:58","date_gmt":"2017-07-22T08:52:58","guid":{"rendered":"https:\/\/tottstore.com\/recipes\/?p=2741"},"modified":"2017-08-11T16:55:49","modified_gmt":"2017-08-11T08:55:49","slug":"sambal-chili-crayfish-with-crispy-kang-kong","status":"publish","type":"post","link":"https:\/\/tottstore.com\/recipes\/sambal-chili-crayfish-with-crispy-kang-kong\/","title":{"rendered":"Sambal Chili Crayfish with Crispy Kang Kong"},"content":{"rendered":"<div class=\"row row-small\"  id=\"row-1278888376\">\n\n\t<div id=\"col-645889204\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><span style=\"font-size: 12px; color: #333333;\"><a style=\"color: #333333;\" href=\"https:\/\/tottstore.com\/recipes\/\">&lt; Back to Recipe Listings<\/a><\/span><\/p>\n<h1>Sambal Chili Crayfish with Crispy Kang Kong<\/h1>\n<p><strong>by Eric Low<br \/>\n<\/strong><\/p>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-645889204 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-826908050\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner text-right\"  >\n\t\t\t\n\t\t\t\n<div class='printomatic pom-default ' id='id1244'  data-print_target='article'><\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-826908050 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n<style>\n#row-1278888376 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<div class=\"row row-small\"  id=\"row-1504098079\">\n\n\t<div id=\"col-1903908967\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p style=\"line-height: 15.75pt; background: white; margin: 0cm 0cm 7.5pt 0cm;\"><span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif'; color: #333333;\">In celebration of SG50, Chef Eric Low shares how to prepare Sambal Chili Crayfish with Crispy Kang Kong! Singaporeans love their chilies and Sambal Chili is a spicy condiment used in many local food such as char kway teow, Hokkien Mee, Kang Kong or stingray.<\/span><\/p>\n<p><span style=\"font-size: 90%;\"><strong>Cuisine :<\/strong>\u00a0Asian\u00a0<strong>Course :<\/strong>\u00a0Main\u00a0<strong>Skill Level :<\/strong> Novice<\/span><br \/>\n<span style=\"font-size: 90%;\"><strong>Prep :<\/strong>\u00a020\u00a0<span class=\"value\">mins<\/span> <strong>Cook :<\/strong>\u00a030\u00a0<span class=\"value\">mins<\/span> <strong>Ready in :<\/strong>\u00a050\u00a0<span class=\"value\">mins<\/span> <strong>Serves :<\/strong>\u00a04<br \/>\n<\/span><\/p>\n<hr \/>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li><strong>Sambal Chili<\/strong>\n<ul>\n<li>200g Shallots, minced<\/li>\n<li>20g Garlic<\/li>\n<li>30g Lemongrass<\/li>\n<li>20g Candlenuts<\/li>\n<li>20g Belachan<\/li>\n<li>250ml Oil<\/li>\n<li>1 tbsp Cincalok<\/li>\n<li>50g Palm Sugar<\/li>\n<li>100g Chili Paste<\/li>\n<\/ul>\n<p><strong>Garnish<\/strong><\/p>\n<ul>\n<li>100g Kang Kong, trimmed<\/li>\n<li>Flour for dusting<\/li>\n<li>Tempura Batter<\/li>\n<li>Salt to taste<\/li>\n<\/ul>\n<p><strong>Assembly<\/strong><\/p>\n<ul>\n<li>8pcs Medium Crayfish, shelled and clean<\/li>\n<li>2 tbsp Oil<\/li>\n<li>2 tbsp Chopped Dried Shrimps<\/li>\n<li>100g Red Onions<\/li>\n<li>80g Sambal Chili from above<\/li>\n<li>2 tbsp Ketchup<\/li>\n<li>100ml Water<\/li>\n<li>\u00bd no Tomato, seeded and diced<\/li>\n<li>1 stalk Spring Onion, diced<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1903908967 > .col-inner {\n  padding: 0% 0% 0% 0%;\n  margin: -10px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1418780462\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-2743\" src=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Sambal-Chili-Crayfish-with-Crispy-Kang-Kong--300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Sambal-Chili-Crayfish-with-Crispy-Kang-Kong--300x200.jpg 300w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Sambal-Chili-Crayfish-with-Crispy-Kang-Kong--768x511.jpg 768w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Sambal-Chili-Crayfish-with-Crispy-Kang-Kong--24x16.jpg 24w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Sambal-Chili-Crayfish-with-Crispy-Kang-Kong--36x24.jpg 36w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Sambal-Chili-Crayfish-with-Crispy-Kang-Kong--48x32.jpg 48w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Sambal-Chili-Crayfish-with-Crispy-Kang-Kong-.jpg 841w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-626865114\" class=\"col medium-7 small-12 large-7 small-col-first\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<style>\n#row-1504098079 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<ol>\n<li>In a food processor, blend shallots, garlic, lemongrass, candlenuts and belachan. Heat oil in sauce pan, saut\u00e9 the paste mixture and chili paste till fragrant. Add cincalok and palm sugar. Thin out with a little water if necessary and cook for 15 mins. Set aside.<\/li>\n<li>Dust kang kong vegetable with flour. Dip in tempura batter and deep fry in hot oil till crispy. Drain and set aside.<\/li>\n<li>Heat oil in wok. Saut\u00e9 dried shrimps till fragrant, add the red onions and cook briefly. Add the cray fish pieces and stir in the sambal chili, ketchup and water. Bring to boil, cook for another two minutes.<\/li>\n<li>Transfer crayfish to serving dish, garnish with extra sauce, diced tomatoes, spring onions and crispy kang kong.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>In celebration of SG50, Chef Eric Low shares how to prepare Sambal Chili Crayfish with Crispy Kang Kong! Singaporeans love their chilies and Sambal Chili is a spicy condiment used in many local food such as char kway teow, Hokkien Mee, Kang Kong or stingray.<\/p>\n","protected":false},"author":3,"featured_media":2743,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"tags":[],"course":[55],"cuisine":[63],"difficulty":[69],"time":[74,72],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sambal Chili Crayfish with Crispy Kang Kong | ToTT Store<\/title>\n<meta name=\"description\" content=\"In celebration of SG50, Chef Eric Low shares how to prepare Sambal Chili Crayfish with Crispy Kang Kong! 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Singaporeans love their chilies and Sambal Chili is a spicy condiment used in many local food such as char kway teow, Hokkien Mee, Kang Kong or stingray.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tottstore.com\/recipes\/sambal-chili-crayfish-with-crispy-kang-kong\/\" \/>\n<meta property=\"og:site_name\" content=\"ToTT Store Singapore - Recipes\" \/>\n<meta property=\"article:published_time\" content=\"2017-07-22T08:52:58+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-08-11T08:55:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Sambal-Chili-Crayfish-with-Crispy-Kang-Kong-.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"841\" \/>\n\t<meta property=\"og:image:height\" content=\"560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"editor\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"editor\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/tottstore.com\/recipes\/sambal-chili-crayfish-with-crispy-kang-kong\/\",\"url\":\"https:\/\/tottstore.com\/recipes\/sambal-chili-crayfish-with-crispy-kang-kong\/\",\"name\":\"Sambal Chili Crayfish with Crispy Kang Kong | ToTT Store\",\"isPartOf\":{\"@id\":\"https:\/\/tottstore.com\/recipes\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/tottstore.com\/recipes\/sambal-chili-crayfish-with-crispy-kang-kong\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/tottstore.com\/recipes\/sambal-chili-crayfish-with-crispy-kang-kong\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Sambal-Chili-Crayfish-with-Crispy-Kang-Kong-.jpg\",\"datePublished\":\"2017-07-22T08:52:58+00:00\",\"dateModified\":\"2017-08-11T08:55:49+00:00\",\"author\":{\"@id\":\"https:\/\/tottstore.com\/recipes\/#\/schema\/person\/d2ceabec7a2ae72cf4f5832359e9e463\"},\"description\":\"In celebration of SG50, Chef Eric Low shares how to prepare Sambal Chili Crayfish with Crispy Kang Kong! 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