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Singapore Chili Crabs
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Tangy tamarind-soy-tomato sauce enhances ginger garlic Dungeness crab, a Singaporean favorite. Double the sauce for an extra kick!
Ingredients:
  • 0.5 cup ketchup
  • 0.5 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
  • 0.25 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:
  • Combine ketchup, chicken broth, egg, soy sauce, chile-garlic sauce, oyster sauce, tamarind paste, fish sauce, and palm sugar, then whisk until well blended.
  • Combine shallots, garlic, oil, ginger, and serrano pepper in a pot over medium-high heat. Cook until fragrant, for about 2 minutes. Add crab to the pot, cover, and shake well to coat the crab in the flavorful shallot mixture. Uncover and continue cooking and stirring until heated through, approximately 3 minutes.
  • Transfer the ketchup mixture to a pot, lower the heat to medium, and stir while cooking until the sauce thickens and the crab is heated through, approximately 5 minutes. Take the pot off the heat and gently mix in the cilantro and green onions.

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