Chilli Crab Jam
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.
- Red Chillies (4)
- Birds Eye Chillies (3)
- Garlic (4 cloves)
- Ginger (thumb size piece)
- Onion (1, diced)
- Passata (2 tbsp)
- Soy Sauce (2 tbsp)
- Salted Bean Paste (1 tbsp)
- Raw Cane Sugar (2 tbsp)
- Sherry Vinegar (1 tbsp)
- Ground Peanuts (1 tbsp)
- White Crab Meat (200g)
- Egg (1)
- Coriander (half a handful, chopped)
- Peanut Oil
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.
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.
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.
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.
Like this - much easier to eat!
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.
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.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.