Singaporean's Favourite: Chilli Crab Dip with Mantou

An iconic Singapore dish you can now easily dip into from the convenience of your home. An easy dish to whip up, this Chilli Crab Dip is best mopped up with fried pillowy mantou buns.

Serving portion: 1

Ingredients

For the delicious Chilli Crab Dip:

Corn Oil - 20 grams

Sambal Chilli - 90 grams

Whole egg (eaten) - 80 grams

Crabmeat - 500 grams

White Vinegar - 30 grams

Sugar - 90 grams

Oyster Sauce - 90 grams

Ginger (chopped) - 90 grams

Garlic (chopped) - 90 grams

Knorr Pronto Tomato - 600 grams

Condiments

Mantou (Steamed and Deep fried) - 20 pieces

Coriander - 50 grams

Spring Onions - 50 grams

Red Chilli - 50 grams

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Preparation

Chilli Crab Dip

1. Heat up pot with oil, stir fry chopped garlic and ginger till fragrant.

2. Add in sambal, stir fry till caramelised.

3. Add in Pronto Tomato Sauce and bring to boil.

4. Add in oyster sauce, sugar, vinegar and ketchup and let it simmer for 10mins.

5. Fold in crab meat, let it simmer for 2 mins.

6. Lastly fold in egg wash.

Condiments

1. Heat up deep fryer and deep fry mantou to golden brown.

2. Remove seeds from red chilli, thinly slice and soak in ice water.

3. Diagonally, thinly slice spring onions and soak in ice water.

4. Once garnish is curled up, strain and pat dry.

Before Serving

1. Fill serving bowl with chilli crab dip.

2. Serve with fried mantou.

3. Garnish with chilli, spring onions and coriander.

4. Ready to serve.