5 blue swimmer crabs
2 brown onions, roughly chopped
4-8 red chillies, chopped
125 ml vegetable oil
3 tsp shrimp paste (belacan)
250 ml tomato puree
¼ cup light soy sauce
¼ cup white sugar
1 tbsp tomato paste
2 tsp white vinegar
½ tsp salt
¼ tsp cornflour or potato starch, mixed with 125 ml water
1 egg, lightly beaten
coriander leaves, to serve
1 sachet dried yeast (7g)
1 cup milk, warmed
¼ cup sugar
3 cups Lighthouse Cake, Sponge & Steamed Bun Self Raising Flour
1 tbsp oil
- Remove the crab’s top shell and chop the crab into quarters. Crack the claws to allow the flavours to penetrate. Set aside.
- Place the onion and chilli in a food processor and process to a puree.
- Heat the oil in a wok over medium-high heat.
- Add the onion and chilli puree and the shrimp paste, and fry for 6-7 minutes until most of the liquid has evaporated and the paste begins to change colour.
- Add the tomato puree, soy sauce, sugar, tomato sauce, tomato paste, vinegar and salt, and mix through.
- Add combined cornflour and water and bring to the boil.
- Add the crab pieces and cook, covered, over a medium heat for 8-10 minutes, turning occasionally, until the shells turn red and the crab is cooked through.
- Stir through the egg and toss lightly to coat. Garnish with coriander.
- Dissolve the yeast and sugar in the warmed (not more than 40˚C) milk. Add the flour and oil and mix until a dough forms.
- Knead on a lightly floured surface for 10-15 minutes until smooth, soft and elastic. Alternatively use the dough hook attachment of an electric mixer.
- Shape dough into a ball and place into a lightly greased bowl. Cover the bowl with cling film and allow to rest in a warm place for 45-60 minutes or until doubled in size.
- Turn dough out onto a lightly floured surface and divide into 12 portions. Roll each portion into small balls and place on prepared tray, covering with a damp tea towel. Set aside for 10 minutes.
- Place buns, in batches, in perpared steamer basket over a wok of simmering water. Steam, covered and without touching, for 12 minutes or until cooked through.
(Image credit: Aaron Rebeiro @ www.reynardandvixen.com)