SINGAPORE CHILLI CRAB CAKE PASTA

Name: SINGAPORE CHILLI CRAB CAKE PASTA
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 450 g - 500 g crabmeat; 1/3 cup panko breadcrumbs; 1 egg; 2 tsp Hao Chi seasoning; 3 tbsp sour cream; 2 tbsp chopped spring onions; salt and white pepper to taste; 2 tbsp oil; 4 shallots; 5 gloves garlic; 1 1/2 inch thumb of ginger; 2 stalks lemongrass, inner ends only; 4 chilli padi, seeds removed *; 1 cup ketchup; 2 - 3 tbsp sugar; 1 tsp belacan chilli; 1 cup water; 1 Knorr Chicken Stock Cubes; 1 - 2 eggs, lightly beaten; white pepper to taste; 2 tbsp canola oil; 250 g spaghetti; 1 - 2 tbsp cooking oil; 1 cup water; coriander leaves

This is a recipe that brings together pasta with the original Singaporean chilli crab flavour in a crab cake! This is an easy to make recipe that will satisfy any chilli crab cravings!

30 mins

Cooking Time
Medium

Difficulty
15 mins

Prep Time
4 People

Serves

450 g - 500 g crabmeat
1/3 cup panko breadcrumbs
1 egg
2 tsp Hao Chi seasoning
3 tbsp sour cream
2 tbsp chopped spring onions
salt and white pepper to taste
2 tbsp oil

Sause

4 shallots
5 gloves garlic
1 1/2 inch thumb of ginger
2 stalks lemongrass, inner ends only
4 chilli padi, seeds removed *
1 cup ketchup
2 - 3 tbsp sugar
1 tsp belacan chilli
1 cup water
1 Knorr Chicken Stock Cubes
1 - 2 eggs, lightly beaten
white pepper to taste
2 tbsp canola oil

Patsa :

250 g spaghetti
1 - 2 tbsp cooking oil
1 cup water

Garnish:

coriander leaves

(Pasta) Bring a pot of lightly salted water to boil.
Cook the pasta until al dente.
Drain and return pasta back in pot.
(Crab Cakes) Whisk together sour cream, egg, bread crumbs, and hao chi seasoning.
Add crab meat, spring onions into bowl, and mix to combine.
Shape into 2 inch patties, and chill.
Pan fry with 2 tbsp cooking oil for 2-3 minutes on each side until golden.
(Chilli Crab Sauce) In the food processor, add shallots, garlic, lemongrass, ginger, chilli padi, and 1 tbsp oil.
Pulse until combined, scraping down the sides a couple of times to get it blended.
Heat pan on med high heat with 1 tbsp of oil.
When pan is hot, add in the chilli paste and belacan chilli.
Saute until fragrant.
Add water, chicken stock cube, and ketchup.
Stir to combine and bring to boil.
Lower heat to med.
Add sugar, vinegar, and season with salt & pepper.
Drizzle in the lightly beaten eggs and keep stirring with spatula.
The eggs will help thicken the sauce.
(Assembling) Add 1 cup of sauce to cooked pasta, and toss.
Adding more sauce as needed.
Plate it and garnish with parsley, and a dollop of sour cream.