There are two must-try dishes when you are in Singapore.  One is the Chili Crab, the other is the Black Pepper Prawns, which is sometimes cooked with crabs, too.  You read the recipe right, yes, it does require half a cup of black pepper.

Chef’s tip:  You will need to cook the prawns in its shell to get the full flavor for this dish.  To devein the prawn, use a sharp knife and split through the back of the prawn to remove the black vein.

Ingredients

½ cup whole black peppercorns, ground till a sandy finish, but not fine

2 Tablespoons canola oil
2 lbs jumbo shrimps, skin-on, tails-on, heads-on preferably, too

1 stick butter
20 cloves garlic, peeled and chopped
3 inch ginger, peeled, sliced thin
4 Tablespoons oyster sauce
1 Tablespoon dark soy sauce
1 Tablespoon light soy sauce
¾ cup water
Coriander leaves to garnish

Prep
1.    In a small skillet, toast the black pepper for a minute till fragrant.  Remove.  Set aside.
Preparing the dish
2.    In a large wok, heat 2 Tablespoons canola oil.  When hot, add prawns and fry till prawns turn bright red.   They need not be cooked through. Turn down heat and remove prawns from the wok.
3.    Reheat a wok on medium high.  Add butter.   When butter begins to bubble, add the minced garlic and sliced ginger.  Fry till fragrant, about 3 minutes.
4.    Add in the oyster sauce, soy sauces and water.  Bring to a boil.
5.    When it comes to a boil, add in the black pepper, stir to mix.  Add in the prawns and toss to mix.  Cover and steam 2 minutes.

Serves: 8

Tags: shrimp, Singaporean.

Potstickers are real easy to make. Part pan fried, part steamed, the dumplings have a crisp base and a soft top. In this recipe, we have filled the dumplings with crabmeat and chives, but you can also fill the dumplings with pork or chicken, or just a mushroom medley.

The aromatic dipping sauce (adapted from Fuchsia Dunlop’s “Land of Plenty”) is a full flavored sauce that stirs up all your tastebuds – sweet, sour, salty, hot and the numbing, tingling and buzzing feel of Sichuan peppercorns.

Chef’s tip: It is important that the seams are tighly sealed so that the steam is trapped to cook the filling. In addition, when you pour the water into the pan, drizzle in a little at a time and never soak the dumplings. We want steamed dumplings, not boiled!

Aromatic Soy Sauce:
1 inch ginger, crushed
1 teaspoon fennel seeds
1 whole star anise
1 teaspoon Sichuan peppercorn
Cheese cloth with kitchen twine
1 cinnamon stick
½ cup dark soy sauce
½ cup brown sugar
1 cup water

Dipping Sauce:
6 Tablespoons sweet, aromatic soy sauce
2 Tablespoons soy sauce
1 Tablespoon chili oil
1 Tablespoon Sichuan peppercorn oil
1 Tablespoon Chinkiang vinegar
1 teaspoon sesame oil
2 cloves garlic, crushed
1 teaspoon ginger juice
2 Tablespoons cold water

Filling:
1 lb fresh crabmeat (from 1 large  2½ pound cooked Dungeness crab)
1 egg white
4 Tablespoons chives, chopped finely
2 Tablespoons cilantro leaves and stems, minced
2 Tablespoons carrot, grated
2 Tablespoons water chestnut, chopped finely
1 Tablespoon ginger, grated
1 Tablespoon rice wine vinegar
3 Tablespoons sesame seeds, toasted
½ teaspoon kosher salt

Dumpling:
30 wonton wrappers, preferably square
1 Tablespoon cornstarch for dusting
½ cup water for brushing
2 Tablespoons peanut oil
Black sesame seeds, toasted
Chives

Preparing the sauce
1.    To make the aromatic soy sauce, place ginger, fennel, star anise, and Sichuan peppercorn in a cheesecloth and bundle tightly together with kitchen twine. Place spice bag with cinnamon, dark soy sauce, brown sugar and water in a small pot, bring to boil and simmer for 20 minutes.  Remove all spices.  The sauce can be kept for 6 months in a glass jar without refrigeration.
2.    To make the dipping sauce, mix all dipping sauce ingredients (aromatic soy, soy, chili oil, peppercorn oil, vinegar, sesame oil, garlic, ginger juice and water) together.  Set aside.
Preparing the dumplings
3.    Pick over the crabmeat to remove any bits of shells.  Mix all filling ingredients (crabmeat, egg white, chives, cilantro, carrot, water chestnut, ginger, vinegar, sesame seeds, salt)  together.
4.    On a lightly floured surface, brush edges of the wonton wrapper with a little water (just slightly damp).  Mound about 1 Tablespoon of the filling in the center of each wrapper. If using square wonton skins, gather four corners of each wrapper and seal into a point.  If using round skins, fold into a half moon, and make three small pleats over the top piece of the skin and press to seal. Make sure seams are well-sealed and place on a tray dusted with cornstarch.
Frying the dumplings
5.    In a large nonstick pan, heat 1 Tablespoon oil over medium heat until hot.  Place pot stickers leaving ½ inch space between them.  Fry until undersides are lightly golden, about 1 min.
6.    Slowly drizzle ¼ cup water down the side of pan.  Water should barely cover the pan, and not soak the dumplings.  Cover pan and steam pot stickers over moderately low heat until cooked through, about 2 minutes.  Remove lid and cook pot stickers until water is evaporated, and wonton skin is translucent.  Add more water if skin is not translucent and repeat the process
Serving:
7.    Sprinkle dumplings with black sesame seeds and serve with dipping sauce

Serves: 6

Tags: Cantonese, Chinese, dim sum, dumplings, finger foods, potstickers.

The Singaporeans claim the Chili Crab as their national dish. As a good Malaysian, this was ^our^ dish! But since my good friend, Karina Lee, gave me the original recipe for the dish, which I have now adapted to the abundance of this side of the Pacific pond, and she lives in Singapore now, I will gladly attribute this dish as Singaporean.

When you fly into Changi, after a grueling 16 hour flight, your food obsessed Singaporean friends (every Singaporean is a foodie) would say “Let’s go for Chili Crabs” and before you can say no as you struggle with your jet-lag stupor, you are already at one of the outdoor, jumbo seafood restaurants on East Coast Road!

Chili Crabs are finger lickin’ good. With the meaty Dungeness crab, you will have a little bit more crab meat to soak up the wonderful sauce and not be tempted to eat your fingers, too. Serve it with a loaf of baguette or horrors! toasted white wonderbread.

Chef’s tip: You will need live crabs for this dish. Some stores like Wholefoods will take orders ahead, otherwise, many Asian fishmongers carry live crabs.

Ingredients

Sauce:
6 tablespoon Asian sweet chili sauce
10 tablespoon ketchup
4 tablespoon vinegar
2 cups of water

2 egg white, beaten with 1 tablespoon water

3 tablespoon cornstarch mixed with 3 tablespoons water

5 tablespoon canola oil
2 Dungeness crabs (2 ½ lbs each)
10 cloves of garlic, coarsely chopped
10 slices of ginger, julienned finely

4 tablespoon sugar (to taste)
1 teaspoon kosher salt

1 cup of cilantro, cut into 2 inches sprigs
1 cup of scallions, sliced into 2 inches strips

Preparing mise-en-place
1.    Mix chili sauce, ketchup, vinegar and water together; set aside
2.    Beat egg whites with water; set aside.
3.    Mix cornstarch with water; set aside.
Preparing the crab
4.    Ask your fishmonger to kill and clean the shellfish for you, but you must cook it within 2-3 hours of killing.  Remove gills and innards.  Clean and pat dry shellfish.  Crabs should be cut into 6 pieces each.  Keep the crab roe.
5.    Heat 4 tablespoon oil in wok.  Fry shellfish including crab roe till bright vermillon red and fragrant.  Remove crabs from wok.  Do not wash the wok!
6.    Using same wok, brown garlic, ginger with the rest of the oil till fragrant; about 2 minutes.
7.    Add chili-ketchup sauce mixture.  Add more sugar and salt to taste.
8.    Add egg white, wait half a minute then stir to get silky threads of whites.
9.    Add cornstarch mixture and stir to thicken.
10.    Add back the crab.  Mix well.
11.    Toss in the cilantro and scallions, leaving a small handful for garnish.
12.    Serve immediately garnish of cilantro and scallions.

Serves: 6

Tags: crab, Malaysian, shellfish, Singaporean.