This is one of those ultra memorable dishes that a lot of visitors to Malaysia rave about. There are a lot of seafood restaurants in Malaysia. These are commonly neighbourhood restaurants, quite basic, sometimes open air and have plastic table cloths. The menus at these places are usually just a simple list of shellfish available that day from Sri Lankan to Indonesian crabs to local prawns, all sold by the kilo. You just order enough for the size of your table and the choice of sauce. This changes from one restaurant to the other. Of course, the Chilli Crab is uniquitous. The other popular flavours are ginger and onion, salt and pepper, marmite and belacan.
Our old favourite seafood restaurant in Kuala Lumpur is Hai Peng on Old Klang Road and more recently Greenview in SS2 in Petaling Jaya (also famous for the Sang Ha Prawn Noodles). We have been ardent fans of the chilli crab there for years and they always serve it with the old fashioned Hainan coffee shop toast.
Recreating this recipe for the #HeinzChilliSauceOff
This was a cooking competition hosted by Heinz where Lisa Faulkner was the judge. The challenge was to cook a dish using their new range of chilli sauces. The flavours are Sweet Chilli Sauce, Sriracha sauce, Jerk BBQ, Hot Pepper and Peri Peri.
I didn’t read the invite too carefully as I thought it was a cooking lesson with Lisa but instead, we had to cook. Not one to shy away from a cooking challenge, I cooked this dish, recipe below. It is not that difficult to cook. If you have never cooked or eaten crabs before, you might enjoy starting with this one. Once all the ingredients have been prepared, it is quite simple and quick to do.
This was the dish that I came up with for Lisa to judge and I won. There were 4 enormous crabs, I cooked them all so that all the others could try some too. It is a messy job eating this but you just have to get stuck in and get your hands dirty.
There were some clever dishes that night too like crab cakes, vegetarian buffalo wings (with cauliflower), chicken skewers and a fab Caribbean mango salad.
Here is the winning recipe. You don’t have to follow the exact measurements. I like to make a lot more sauce as it’s very moreish and you will want to keep dipping that toast in there. The resulting sauce should not be sweet. It is mainly hot and a bit tangy. Instead of crabs, you can use prawns in this recipe too, but use the ones with shells on.
Have a go and let me know how it goes.
Thanks to Heinz for supplying the chilli sauces.