Chilli Crab
- Prep Time
- 30 minutes
- Cook Time
- 90 minutes
- Servings
- 6
- Category
- Ninja 11-in-1 SmartLid Multi-Cooker - OL550
- Cuisine
- Malay
Ingredients
- 2 mud crabs, cleaned and cut into pieces
- 100g red chillies
- 30g dried chilli paste
- 10g chilli padi
- 20g galangal
- 160g shallot
- 60g garlic
- 30g lemongrass
- 20g candlenut
- 20g belachan (toasted)
- 40g XO sauce
- 50g oil
- 1 tablespoon gochujang/taucheo
- 5 tablespoons tomato ketchup
- 2 tablespoons chilli sauce
- 200g chicken stock
- 2 eggs (beaten)
- Handful spring onion and Chinese celery for garnish
- Ninja 11-in-1 SmartLid Multi-Cooker - OL550
Directions
- Using a Ninja® food processor or blender, blend all rempah ingredients until it becomes a paste.
- Add the rempah paste to the SmartLid™ base pot and move slider to AIR FRY/HOB mode and using the SAUTÉ function at Hi-5, sauté until oil starts to split in about 20 minutes.
- Add gochujang, tomato ketchup, chilli sauce and cook for 10 minutes.
- Add crabs in and coat crabs with sauce, and cook for 5 minutes.
- Add chicken stock and select STEAM function to steam for 8 - 10 minutes until crabs turn bright red.
- Remove crabs from sauce. Select SAUTÉ function on Hi-5, add in 2 beaten eggs and lightly stir the eggs into the sauce until cooked.
- Pour sauce over crabs and garnish with spring onion and Chinese celery. Serve with airfried mantou.