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SINGAPORE CHILLI CRAB CAKE PASTA
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Cooking Time
mins -
Difficulty
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Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Total
- 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
- 1 (Pasta) Bring a pot of lightly salted water to boil.
- 2 Cook the pasta until al dente.
- 3 Drain and return pasta back in pot.
- 4 (Crab Cakes) Whisk together sour cream, egg, bread crumbs, and hao chi seasoning.
- 5 Add crab meat, spring onions into bowl, and mix to combine.
- 6 Shape into 2 inch patties, and chill.
- 7 Pan fry with 2 tbsp cooking oil for 2-3 minutes on each side until golden.
- 8 (Chilli Crab Sauce) In the food processor, add shallots, garlic, lemongrass, ginger, chilli padi, and 1 tbsp oil.
- 9 Pulse until combined, scraping down the sides a couple of times to get it blended.
- 10 Heat pan on med high heat with 1 tbsp of oil.
- 11 When pan is hot, add in the chilli paste and belacan chilli.
- 12 Saute until fragrant.
- 13 Add water, chicken stock cube, and ketchup.
- 14 Stir to combine and bring to boil.
- 15 Lower heat to med.
- 16 Add sugar, vinegar, and season with salt & pepper.
- 17 Drizzle in the lightly beaten eggs and keep stirring with spatula.
- 18 The eggs will help thicken the sauce.
- 19 (Assembling) Add 1 cup of sauce to cooked pasta, and toss.
- 20 Adding more sauce as needed.
- 21 Plate it and garnish with parsley, and a dollop of sour cream.
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