Partially inspired by Singapore’s all-time favourite dish of chilli crab, these little morsels consist of fresh crabmeat in a spicy chili paste and wrapped in a translucent springy skin.
Yields1 Serving
Ingredients
TO MAKE FILLINGS
5 medium-sized swimmer crabs
100 g onion, diced
50 g ginger, minced
20 g garlic, minced
300 g gochujang paste
150 g tomato ketchup
60 g brown sugar
2 g salt
150 g crab stock or water
100 g cooking oil
TO MAKE CRYSTAL SKINS
60 g wheatstarch
40 g tapioca starch
1 tsp salt
20 ml oil
130 ml boiling water
Instructions
1
Steam crabs for 20 minutes over medium heat, let cool.
2
Open up the crab like a book, extract all the meat out. You should get around 200 – 230 gram of crab meat.
3
Prepare the sauce. Heat oil and fry onion, ginger and garlic until fragrant. Add gochujang, tomato ketchup, water and seasoning. Simmer for 10 minutes. Add in crab meat.
TO MAKE CRYSTAL SKINS
4
In a KENWOOD Titanium Mixer, mix together wheat starch, tapioca starch and salt.
5
Add in boiling water and start mixing until clumpy.
6
Transfer the dough to a pan and cook over low heat until smooth, add in oil.
7
Allow dough to cool (around 20 minutes). Roll dough into a log and divide into 15 gram mini balls.
8
Flatten the dough and use a ring cutter (4-inch diameter) and cut into round sheet of dough. Fill with 15 gram of crab meat fillings and wrap tightly.
9
Steam immediately for around 6 – 10 minutes or until cooked.
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