Chilli Crab Jam

Chilli Crab Jam

Yongfook

by Yongfook

I love chilli crab, but I hate the mess and I hate having to work for my food, wiggling out morsels one piece at a time. Therefore I present you with Chilli Crab Jam! All the taste of chilli crab in a form you can smother over hot bread. Yes.

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  • Serves 8
  1. Red Chillies (4)
  2. Birds Eye Chillies (3)
  3. Garlic (4 cloves)
  4. Ginger (thumb size piece)
  5. Onion (1, diced)
  6. Passata (2 tbsp)
  7. Soy Sauce (2 tbsp)
  8. Salted Bean Paste (1 tbsp)
  9. Raw Cane Sugar (2 tbsp)
  10. Sherry Vinegar (1 tbsp)
  11. Ground Peanuts (1 tbsp)
  12. White Crab Meat (200g)
  13. Egg (1)
  14. Coriander (half a handful, chopped)
  15. Peanut Oil

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How to Cook

First we'll prepare the paste. You'll need the chillies (both types), the garlic and the ginger. Chop them roughly and put them in a blender with a little dash of peanut oil to help it come together.

Step 1

First we'll prepare the paste. You'll need the chillies (both types), the garlic and the ginger. Chop them roughly and put them in a blender with a little dash of peanut oil to help it come together.

You should end up with a smooth, fiery paste. Don't taste this - it will probably blow your head off.

Step 2

You should end up with a smooth, fiery paste. Don't taste this - it will probably blow your head off.

Heat half a cup of peanut oil in a heavy pan. On a very low heat cover and sweat the onions for about 20 mins - we want to bring out some of the onion's natural sweetness.

Step 3

Heat half a cup of peanut oil in a heavy pan. On a very low heat cover and sweat the onions for about 20 mins - we want to bring out some of the onion's natural sweetness.

Add the paste, stir and let cook over a low heat for about 5 mins.

Step 4

Add the paste, stir and let cook over a low heat for about 5 mins.

Add the Passata, bean paste, soy sauce, sugar and sherry vinegar.

Step 5

Add the Passata, bean paste, soy sauce, sugar and sherry vinegar.

Give it a good stir and let it bubble together for about 5 mins.

Step 6

Give it a good stir and let it bubble together for about 5 mins.

Add the peanuts - this will help to thicken the sauce. If you're allergic though it's fine to omit them. Mix well and leave to simmer on a low heat.

Step 7

Add the peanuts - this will help to thicken the sauce. If you're allergic though it's fine to omit them. Mix well and leave to simmer on a low heat.

Prepare your crab meat. Ideally you should use fresh crab meat but I found a good quality frozen type (as you can see it's all claw meat - yum) and let it thaw overnight. If it comes as claw meat you'll need to attack it with forks to separate it a bit.

Step 8

Prepare your crab meat. Ideally you should use fresh crab meat but I found a good quality frozen type (as you can see it's all claw meat - yum) and let it thaw overnight. If it comes as claw meat you'll need to attack it with forks to separate it a bit.

Like this - much easier to eat!

Step 9

Like this - much easier to eat!

Crack an egg into the simmering sauce.

Step 10

Crack an egg into the simmering sauce.

Whisk and raise the heat a little - just as the egg starts to turn opaque, stir it into the whole mixture. Allow the egg to cook through - this again helps to thicken the sauce.

Step 11

Whisk and raise the heat a little - just as the egg starts to turn opaque, stir it into the whole mixture. Allow the egg to cook through - this again helps to thicken the sauce.

Add your crab meat and mix well.

Step 12

Add your crab meat and mix well.

Finally, turn off the heat and add the coriander (not too much!). Give it a final stir and serve to hungry guests over toasted bread.

Step 13

Finally, turn off the heat and add the coriander (not too much!). Give it a final stir and serve to hungry guests over toasted bread.

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