Chilli Crab Scramble

YOU’LL NEED

Chili Crisp

1/2 cup vegetable oil (120 ml)

1/4 cup shallots, thinly sliced (25 g)

1/4 cup garlic, thinly sliced (25 g)

2 tablespoons red pepper flakes (15 g)

1 teaspoon Sichuan peppercorns (2 g)

1 teaspoon sugar (4 g)

1/2 teaspoon salt (3 g)

1 tablespoon soy sauce (15 ml)

METHOD

1. Heat the oil in a small saucepan over medium heat. Add the shallots and garlic, cooking until they become golden brown and crispy (about 5 minutes). Be careful not to burn them.
2. Remove the shallots and garlic with a slotted spoon and place them on a paper towel to drain.
3. Reduce the heat to low and add the red pepper flakes, Sichuan peppercorns, sugar, and salt to the oil. Stir for about 30 seconds to toast the spices.
4. Remove the oil mixture from heat and stir in the soy sauce.
5. Add the crispy shallots and garlic back into the oil, mixing well.
6. Let the chili crisp cool before storing it in a jar. It can be refrigerated for up to 1 month.

Vietnamese salad

1 bunch vietnamese mint

1 bunch coriander

¼ bunch mint

1 bunch thai basil

1 shallot sliced thinly

1 lime

Flakey sea salt

Olive oil

METHOD

1. Pick off all your leaves and soak them in a bowl of cold water with your sliced shallot for about 15 minutes so they can freshen up. Then drain the water and gently pat dry or use a salad spinner.
2. Right before serving, toss them with lime juice, olive oil and flakey salt.

ASSEMBLY

2 slices of capital loaf

2 tablespoons unsalted butter (30 g)

4 large eggs (about 200 g)

2 tablespoons heavy cream (30 ml)

1/2 cup cooked crab meat, picked over for shells (70 g)

2 tablespoons unsalted butter (30 g)

Salt and freshly ground black pepper, to taste

1 tablespoon chives, finely chopped (optional)

LIme wedge, for serving (optional)

Instructions:

1. Toast Bread: Melt butter over medium high heat and as soon as it foams place you toast sliced in. Flip once golden brown on one side, then set aside for assembly. Wipe out pan to prepare for egg scramble
2. Prepare the Eggs: In a small bowl, whisk the eggs with the heavy cream until just combined. You don’t want to over whip, just mix until smooth.
3. Cook the Eggs: Heat a non-stick pan over low heat and add the butter. Once melted and gently bubbling, pour in the eggs. Stir slowly and continuously with a spatula, making sure to scrape the edges and fold the eggs as they begin to set.
4. Add Crab: When the eggs are about halfway cooked and still soft, fold in the crab meat. Continue stirring gently, allowing the eggs to cook slowly. This should take 3-4 minutes for the perfect soft scramble.
5. Season: Once the eggs are creamy but slightly runny, remove from heat. Season with salt and pepper to taste. Sprinkle with chopped chives if desired.

Serve immediately, with a lemon wedge on the side if you’d like a fresh citrus touch to balance the richness.