Vegan chilli crab

Vegan chilli crab

Tags

singaporean

Cook

Ingredients

  • 200g fresh enoki mushrooms
  • 100g all purpose flour
  • 100g corn starch, ¾ cup
  • ¼ tsp salt
  • ¼ tsp white pepper
  • 200g cold water
  • ½ cup oyster mushrooms
  • ½ cup tofu sticks
  • 3 tbsp tomato sauce
  • 1 tbsp sugar
  • ½ tsp fermented yellow bean paste
  • 1 ½ cups water
  • 1 tbsp garlic chilli sauce
  • ½ tsp vegetable stock powder
  • ½ tsp salt
  • ¼ tsp white pepper
  • ½ cup extra soft tofu, crumbled finely
  • 1 tsp cornstarch
  • 1 tbsp water
  • 1 spring onion
  • 8 dried red chillies, hydrated
  • 2 galangal slices
  • 3 shallots
  • 6 garlic cloves
  • 1 stalk lemongrass
  • 2 tbsp oil

Steps

  1. Soak the tofu sticks, once soft slice them diagonally.
  2. Shred the oyster mushrooms as thin as possible by hand.
  3. Blend ingredients from chillies to oil into a paste.
  4. Trim the lower ½ portion off the base of enoki mushrooms and tear each of them into 6-7 smaller stalks. Set aside.
  5. In a bowl, whisk ingredients from flour to white pepper together and pour in cold water. Stir until a thick batter is formed.
  6. Heat a non-stick pan over low heat and fry the rempah until darker and thickened.
  7. Add the tomato sauce, fermented bean paste, sugar, and spring onion whites.
  8. Mix the paste thoroughly and then add 1 ½ cups of water and bring to a boil.
  9. Add the mushrooms and tofu and mix well. Cover the pan with the lid for 5-10 minutes.
  10. Meanwhile line a plate with a paper towel.
  11. In another pan heat some oil, once hot fry the enoki mushrooms in batches until golden brown.
  12. To the soup add vegetable stock powder, salt pepper and chilli garlic sauce to taste, mix well.
  13. Add the cornstarch slurry and cook until thickened.
  14. Add the crumbled tofu and stir well then turn off the heat.