Anyway, on to the point of this post... i think my mom will be quite proud of me! I was craving for mantou plus chili crab sauce quite badly the other day, but refused to buy it because it's actually not worth buying... So i thought I would just make the sauce and toss it with some pasta. Obviously it is a tried and tested recipe in Singapore right? I'm pretty sure either Swensen's or Pastamania might have had it on their menu for a while back.
So I researched for the budget chili crab dip recipe and decided to omit some difficult to find items like galangal, and went with what I could rummage in the pantry and what i managed to remember to buy back from the market. I forgot shallots and garlic so this recipe doesn't have it...
Enough for 1 portion.
1 bird's eye chili (if you can take the heat, add more!)
1 thumb sized piece of ginger
About 2-3 teaspoons of corn starch mixed with 2-3 tablespoons of water.
4 tablespoons of sweet chili sauce ( i just poured it in so it might not be accurate)
6 tablespoons of tomato sauce
1/2 cup water
Dried chili flakes (optional if you add more bird's eye)
1 small egg
Salt and pepper to taste
Coriander to garnish
1. You will want to blend the shallots, garlic, ginger and chili together. Or finely chopped is good too if you don't have a blender.
2. Add 2-3 teaspoons of oil into a small pot on medium heat. When hot, add in the blended mixture and fry till fragrant.
3. Next, add in the sweet chili, tomato sauce and stir for a bit. Then add in water / chicken stock.
4. Wait for it to come to a boil, and simmer for 5-10 minutes. Add salt and pepper to season.
5. Bit by bit, add in the corn starch and water mixture until the sauce is thickened. If too sweet or sour, adjust accordingly by adding a bit more tomato or sweet chili.
6. On a small flame, add in the egg and stir to break it up. Voila! Add coriander to garnish.
You should get something like this: