Vegan Singapore Chili Crab
A mashup of a few recipes made this amazing vegan chili crab. Bring this unique dish to your next potluck!
Course:
Side Dish
Cuisine:
South East Asian
Ingredients
- 1 tbsp cornstarch
- 3 jars hearts of palm, chopped
- 2 cans artichoke hearts, chopped
- 8 sheets nori
- 2 shallots
- 1.5 inch ginger
- 6 garlic cloves
- 2-4 thai chilies
- 1/2 c sweet chili sauce
- 1/4 c tomato paste
- 2 tbsp peanut oil
- 2 cups no chickn broth
- 1 cup cilantro chopped
- 1 jalapeno diced
- 1/2 cup scallions chopped
Instructions
-
Mix the cornstarch with 2 tablespoons water and set aside.
-
In a food processor combine nori, shallots, ginger, garlic, chilis, sweet chili sauce, and tomato paste, with enough water to make a paste.
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Heat peanut oil in a large saute pan or wok, and cook the paste for 30 seconds to 1 minute.
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Add the chopped hearts of palm and artichoke hearts and stir well to combine.
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Add broth and boil.
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Stir in cornstarch and boil to thicken.
-
Combine cilantro, jalapeno, and scallions and use as garish to serve.
Recipe Notes
Adapted from Serious Eats
This has become one of our favourites, which we make with exotic mushrooms instead of palm hearts and artichokes.
What a great idea! Thanks for sharing. I haven’t been active on my blog for sometime. Would you mind sharing when/where you came across this recipe? Just curious.
Hi, I found this recipe through a Google search a few months ago. I was searching for vegetarian Singaporean recipes and this was about the third result on the list. It was by far the most appealing recipe I found. Making it again tonight.