CHILLI CRAB QUICHE
(Serves 6)

Chef Emmanuel Stroobant pays tribute to Singapore’s unofficial national dish with this delectable recipe.  

INGREDIENTS

For dough:

Flour [250g]
Butter (room temperature) [150g]
Salt [4g]
Sugar [5g]
Egg yolk [1]
Milk [20ml]

METHOD

• Combine flour and butter.
  
• Add salt and sugar. Then add egg yolk and mix until incorporated.
• Add milk slowly.
• Flatten and wrap dough in cling film. Set for 2 hours.
• Once ready, roll out to 3mm thick and blind bake at 180°C for 20 minutes.
  

 

For Crab:

INGREDIENTS

Celery [1 stalk, peeled and diced]
Carrot [1, peeled and diced]
Onion [4g peeled and diced]
2 live Kegani or 1 mud crab [1kg]

METHOD

• Bring 4 litres of water to boil with celery, carrots and onions.
• Blanch crab for 15 minutes. Remove crab from water.
• Pick the meat, egg and fat.

For Sauce:

INGREDIENTS

Garlic [3 cloves, peeled]
Shallot [3, peeled]
Chilli padi [6]
Red chilli [6]
Dried chillis [10, soaked in water for 2 hours]
Soy sauce [50ml]
Crab stock or water [400ml]
Sugar syrup [50ml]
Tomato ketchup [50ml]
Eggs [6]
Olive oil [50ml]

METHOD

• Blend garlic, shallot and all chillies to a paste
• Add 200ml crab stock of water
• Fry the paste in olive oil until thick and fragrant. This may take 8-10 minutes
• Add remaining stock, sugar syrup and tomato ketchup and cook for 1 minute.

 

Finishing:

• Place picked crab meat on the tray.
• Combine sauce with eggs. Cover crab meat with egg sauce.
• Bake at for 180°C for 12 minutes.

View the recipe in issue 05 of our
quarterly food and beverage e-magazine here: