Chilli Crab Ramen Donut?!
when you trust the AI Gods to come out with a recipe...
so things got… a little out of hand in the nOm kitchen recently…
we’ve cooked up so many recipes and for you and it came to a point where we ran out of ideas of things to make! thankfully, we resorted to our AI (Artificial Intelligence) friend, ChatGPT to formulate a recipe for us!
our prompt for Mr ChatGPT was to provide us with a something Singaporean-inspired, unusual and never-been-done before, and voila! the result which came out was a recipe for chilli crab, topped onto a donut made of instant noodles. YES YOU HEARD THAT RIGHT.
before we tried it out, we thought to ourselves “why on earth would anyone want to make a donut out of instant noodles? eat chilli crab with mantou like a normal person, for heaven’s sake!”. after putting it together and jazzing it up with ikura (yes, we fAnCy), we were mind blown by how it delicious came up to be. and if you don’t believe us, try it out for yourself!
Chilli Crab Ramen Donut
chilli crab topping:
250g canned pre cooked & pre-peeled crabmeat
6 shallots
3 cloves garlic
6 dried chillies, soaked in hot water
3 red chillies, sliced
1 stick lemongrass, sliced
15 g galangal, sliced
20g ginger, sliced
3 candlenuts, soaked in hot water
3 tbsp oil
2 tablespoons ketchup
2 tablespoon sweet chilli sauce
3 tbsp rice vinegar
1 cup water
2 tbsp sugar
2 tsp cornstarch + 2 tbsp water
Salt, to taste
ramen donut:
3 portions packaged instant egg noodles
water, for boiling
1 egg
1 tbsp cornstarch
1 tsp salt
Oil, for deep-frying
garnishes:
100g ikura (cured salmon roe)
2 sprigs spring onion, sliced
directions
to make the chilli crab, blend the shallots, garlic, dried chillies, red chillies, lemongrass, galangal, ginger and candlenuts into a fine paste. heat oil in a pan on medium heat. once the oil is hot, add the blended paste and sauté until fragrant or until the oil starts to separate.
add water, rice vinegar, ketchup, chilli sauce, sugar & salt and mix well. cover and let it simmer for 3 minutes. then, fold in the cooked crabmeat and simmer for another minute.
stir cornstarch and water to make a slurry and pour it into into the chilli crab mixture. stir well and let it thicken. turn off from heat, transfer the chilli crab into a bowl and let it cool down to room temperature.
to make ramen donut, boil the instant noodle according packaging instructions drain off the water a transfer to a bowl with salt, egg snd cornstarch. break the egg combine well. transfer the noodles into donut moulds and freeze until solid.
heat oil in a pot and deep fry the ramen donut to golden brown and crispy.
to assemble, spoon the chilli crab onto the donut, garnish with a generous portion of ikura and a couple slivers of spring onion. enjoy!