Chilli "Crab" Tempeh

April 14, 2022 Marketing Angie's Tempeh

[[ recipeID=recipe-9l1yy9vp8, title=Chilli "Crab" Recipe ]]

Chilli "Crab" Recipe

Chilli crab is a Southeast Asian seafood dish originating from Singapore in the 1960s. It's widely associated as the national cuisines of both Malaysia and Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce. The red, savoury and sweet colour of this dish makes it a perfect dish to be served during the lunar new year.

Servings: 4

Keywords: Chilli Crab, Spicy, Seafood, Crab, Shellfish, Chilli, Fragrant

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Ingredients

Instructions

Ingredients

200 g Angie's Soybean Tempeh (Cut into 12 pieces)
6 Fresh Chillies (Deseeded and Cut into Big Chunks)
1 cm Old Ginger (Sliced)
5 Shallots (Sliced)
8 Cloves Garlic (Sliced)
2 tbsp Olive Oil
1 tsp Fermented Soybean Paste
2 tbsp Sugar
300 ml Water
4 tbsp Ketchup
1 tsp Salt
1 tbsp Corn Starch
2 tbsp Water
30 g Soft Tofu

For Garnishing

1 stalk Scallion (Chopped)
1 Red Chilli (Finely Chopped)

For Serving

6 Mini Mantou (Steamed)

Instructions

Heat pan with oil. Pan fry tempeh till crispy.
Blend chillies, ginger and garlic and shallots. Heat oil in a pan over low heat. Then, sauté blended ingredients until fragrant.
Add fermented bean paste and continue sautéing for 3 minutes. Add 300 ml water to the pan and increase the heat to allow it to boil. Add sugar, ketchup and salt.
Cover with the lid. Cook at medium heat for 5 minutes.
Using a fork, mash silken tofu into pieces and add it into the sauce, then stir to combine.
Mix cornstarch and 2 tbsp water. Then, add to pan to thicken the gravy. Once gravy thickens, add panfried tempeh. Toss them well in the sauce until all slices of tempeh is coated with gravy.
Serve warm with steamed mantou.

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