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FOWL’s Crab Crumpet with Bang Bang Sauce
A homemade crumpet is topped with a sweet-spicy Bang Bang sauce, fresh white crab meat, raw white onion, and cayenne. The crumpet is fermented until bubbly, cooked for a crisp golden base, and paired with an emulsified sauce flavored with ginger, garlic, chilies, fish sauce, sriracha, honey, lime, and butter.
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Ingredients
- Plain flour (For the crumpet batter)
- Dried yeast (For the crumpet batter)
- Baking powder (For the crumpet batter)
- Salt (A pinch, for the crumpet batter)
- Milk (Heated to 41°C for the crumpet batter)
- Oil (For cooking the crumpets and Bang Bang sauce; amount not stated)
- Fresh ginger (For the Bang Bang sauce)
- Garlic (For the Bang Bang sauce)
- Chillies (For the Bang Bang sauce)
- Fish sauce (For deglazing the sauce)
- Sriracha (For the Bang Bang sauce)
- Tomato paste (For the Bang Bang sauce)
- Honey (For the Bang Bang sauce)
- Lime juice (For the Bang Bang sauce)
- Butter (Cubed, for emulsifying the Bang Bang sauce)
- Spring onions (Added to the finished sauce)
- Fresh white crab meat (For topping the crumpets)
- 0.5 White onion (Finely sliced, for serving)
- 1 tsp Cayenne pepper (To dust over the finished crumpets)
Steps
- 1
Place the plain flour, dried yeast, and baking powder in a bowl. Add a pinch of salt and mix the dry ingredients together.
- 2
Heat the milk to 41°C, then mix it with the yeast mixture. Do not add milk hotter than this, as excessive heat can kill the yeast.
- 3
Mix the milk into the dry ingredients until no lumps remain. Vigorously whisk the mixture from side to side with a balloon whisk for a couple of minutes to develop the gluten.
- 4
Cover the bowl with a clean kitchen towel and leave the batter to prove in a warm spot for 1 hour, or until it is very bubbly.
- 5
Heat a little oil in a pan and place the crumpet rings in the pan. Ladle the bubbly batter into the rings, then reduce the heat as the batter goes in so the bottoms brown without burning before the centers cook through.
- 6
Cook the crumpets until the bottoms are crisp and golden and the tops have developed the characteristic holes. Remove the rings with tongs.
- 7
Flip each crumpet and cook for a further minute on the other side, until lightly colored. Set aside and repeat with the remaining batter.
- 8
To make the Bang Bang sauce, heat the oil in a pan over medium-low heat. Add the ginger and garlic and sauté, stirring often, until soft and beginning to turn golden; this takes about 5 minutes.
- 9
Add the chillies and cook for a further minute.
- 10
Deglaze the pan with the fish sauce and reduce the liquid by half.
- 11
Add the sriracha, tomato paste, honey, and lime juice. Bring the sauce to a simmer and cook for a couple of minutes.
- 12
Add the cubed butter and stir over low heat until it melts.
- 13
Use a stick blender to pulse the sauce until emulsified, stopping when it reaches the desired consistency. The source recommends leaving it a little chunky.
- 14
Remove the sauce from the heat, add the spring onions, and decant it immediately so the spring onions wilt in the residual heat.
- 15
Place a toasted crumpet on each serving plate and top with three spoonfuls of Bang Bang sauce.
- 16
Place a large spoonful of crab meat on top of the sauce. Garnish with the finely sliced white onion and dust with cayenne pepper for color.
Notes
The source does not provide quantities for most ingredients, the number of crumpets, or the exact cooking temperature and batter amount per crumpet. If the batter is not bubbling properly, the source suggests adding a splash of milk and trying again. The article emphasizes that batter fermentation is sensitive to ambient heat.
Nutrition per serving
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