Description
Living in San Francisco, I’ve had more than my fair share of crab, prepared in more ways than I can remember. I’ve never enjoyed it more than in this Singapore-style chili crabs recipe. Just be sure to have lots of napkins around. My friends in Singapore tell me they serve this with at least twice the amount of sauce, and a type of fried roll to soak up the goodness with. So, if you want to rock the chili crab like a Singaporean, then you should probably double the sauce ingredients!
Ingredients
- ½ cup ketchup
- ½ cup chicken broth
- 1 large egg
- 2 tablespoons soy sauce
- 2 tablespoons chile-garlic sauce (such as sambal oelek)
- 1 tablespoon oyster sauce
- 1 tablespoon tamarind paste
- 2 teaspoons fish sauce
- 2 teaspoons palm sugar
- ¼ cup minced shallot
- 6 cloves garlic, minced
- 2 tablespoons vegetable oil, or more as needed
- 2 tablespoons minced fresh ginger root
- 1 tablespoon minced serrano pepper
- 2 cooked Dungeness crabs, cleaned and cracked
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons sliced green onion (green part only)
Instructions
- Whisk ketchup
- chicken broth
- egg
- soy sauce
- chile-garlic sauce
- oyster sauce
- tamarind paste
- fish sauce
- and palm sugar together in a bowl.
- Stir shallots
- garlic
- oil
- ginger
- and serrano pepper together in a pot over medium-high heat. Saute until sizzling
- about 2 minutes. Add crab to pot
- cover the pot with a lid
- and shake until crab is completely coated in shallot mixture. Remove lid and cook and stir until heated through
- about 3 minutes.
- Pour ketchup mixture into pot
- reduce heat to medium
- and cook and stir until sauce thickens and crab is hot about 5 minutes. Remove from heat; stir in cilantro and green onions.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 4