Chili Crab & Salted Egg Yolk Sourdough Toastie

Name: Chili Crab & Salted Egg Yolk Sourdough Toastie
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 slices Sourdough bread; 300 g Cooked crab meat; 4 pieces Salted egg yolks; 3 tablespoons Chili sauce; 2 tablespoons Tomato ketchup; 1 tablespoon Oyster sauce; 2 cloves Garlic; 1 teaspoon Ginger; 1 Shallot; 1 teaspoon Cornstarch; 1 teaspoon Sugar; 1 teaspoon Lime juice; 1 Egg; 4 tablespoons Butter

Experience a Singaporean flavour explosion with this decadent toastie. Flaky sourdough meets sweet and spicy chili crab, all held together by a molten heart of salted egg yolk. A true east-meets-west culinary masterpiece, perfect for a satisfying lunch.

Prep Time

20 minutes

Total Time

35 minutes

Calories

685

Level

Medium

Yields

4 servings

Cost

S$5.12

Season:

☀️ Summer•monsoon-comfort

Meal Type:

Breakfast•Lunch•Snack•Bread•Side Dish

Cuisine:

British

Main Ingredient:

Seafood•Eggs

Mood:

Spicy

Ingredients

Servings

8slicesSourdough bread(About 1/2 inch thick)

S$2.00

300gCooked crab meat(Fresh or frozen, ensure it's properly drained)

S$12.00

4piecesSalted egg yolks(Cooked, steamed or baked. Ensure they are not too hard)

S$2.50

3tablespoonsChili sauce(Adjust to your spice preference. Sambal oelek or sriracha are good substitutes if you cannot find chili sauce used in chili crab)

S$0.30

2tablespoonsTomato ketchup

S$0.10

1tablespoonOyster sauce

S$0.15

2clovesGarlic(Minced finely)

S$0.10

1teaspoonGinger(Minced finely)

S$0.05

1Shallot(Finely chopped)

S$0.20

1teaspoonCornstarch(Mixed with 1 tablespoon water)

S$0.02

1teaspoonSugar

S$0.01

1teaspoonLime juice

S$0.05

1Egg(Lightly beaten)

S$2.50

4tablespoonsButter(For spreading on the bread)

S$0.50

Total Cost

S$20.48

S$5.12 per serving

The Method

1
Prepare the Chili Crab Mixture: In a small saucepan, heat a little oil over medium heat. Sauté the minced garlic, ginger, and shallots until fragrant, about 1 minute. Be careful not to burn them.
2
Add Flavor: Stir in the chili sauce, tomato ketchup, oyster sauce, and sugar. Cook for another minute, allowing the flavours to meld together. The mixture will start to smell savory, spicy, and slightly sweet.
3
Thicken the Sauce: Pour in the cornstarch slurry (cornstarch mixed with water) and stir continuously until the sauce thickens slightly. Remove from heat.
4
Incorporate the Crab: Gently fold in the cooked crab meat and lime juice. Mix well, ensuring the crab is evenly coated in the chili sauce. Set aside to cool slightly.
5
Prepare Salted Egg Yolks: Gently mash the cooked salted egg yolks with a fork until slightly crumbly, but not completely smooth. A little texture is desired.
6
Assemble the Toastie: Spread butter evenly on one side of each slice of sourdough bread.
7
Layer the Fillings: On the unbuttered side of 4 slices of bread, evenly spread the chili crab mixture. Top each with the mashed salted egg yolk, distributing it evenly over the crab meat.
8
Top and Toast: Place the remaining 4 slices of bread on top, butter-side up, to create your sandwiches.
9
Toast to Perfection: Heat a large skillet or griddle over medium heat. Place the toasties in the skillet and cook for 3-4 minutes per side, or until the bread is golden brown and crispy, and the filling is heated through. Press down gently with a spatula to ensure even browning. Alternatively, toast in a toaster or in an oven.
10
Serve Immediately: Cut each toastie in half and serve immediately while the salted egg yolk is still molten and the sourdough is delightfully crisp. Enjoy the aroma of the toasted bread and the vibrant colours of the filling!

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My Notes

Nutrition Information

Nutrition per serving (200g)

685 kcal / 2866 kJ

Carbs

45g

17% of RDA

Fat

42g

60% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

15 g

17% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For an extra layer of flavour, add a splash of Chinese cooking wine (Shaoxing wine) to the chili crab mixture while cooking the sauce.

If you prefer a less spicy toastie, reduce the amount of chili sauce or substitute with a milder chili paste.

To ensure the salted egg yolk stays molten, warm them slightly in the microwave for 10-15 seconds before adding them to the toastie.

Consider adding a sprinkle of finely chopped coriander or spring onions to the finished toastie for a fresh garnish.

Cooking Equipment

Large skillet or griddle

Small saucepan

Mixing bowl

Toaster or Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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