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Ingredients

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Rampah (Fine Blend)

  • Garlic, peeled 60 g
  • Ginger, cleaned, sliced 100 g
  • Red chilli, deseed 300 g
  • Birds Eye Chilli 60 g
  • Ginger flower, diced 60 g
  • Chilli paste, red 300 g
  • Oil, Corn, for blending, 240 g

Chili Crab Sauce

Assembling

  • Chilli crab sauce, from above 1 kg
  • Crab meat 900 g

Fried dough, but reimagined. This street-style snack nods to Singapore’s chilli crab while offering a globe-trotting lineup of dips – from Brazilian vatapa to smoky blueberry açaí. A Marmite glaze and rarebit foam bring unexpected richness to this crispy, cross-cultural creation.

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Preparation

  1. Rampah (Fine Blend)


    1. Place all ingredients into a multi-blitz and blend into a smooth paste.
    2. In a pot at medium heat, stir fry rampah. Keep stirring to prevent burning. Continue until oil starts to split from the rampah. Set aside for later use.
  2. Chili Crab Sauce

    1. In a separate pot at medium heat, sweat garlic till slightly brown.
    2. Add in all ingredients except sugar and egg white. Bring to boil and simmer for 3 mins.
    3. Add in sugar, stir well, and fold in egg white if using.
  3. Assembling

    1. Fold in crab meat to chilli crab tomato sauce and it's ready to serve.
  4. Plating

    1. Serve the fried pizza dough with the chilli crab sauce. 
    2. Garnish with fresh herbs or micro greens if desire.
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