Singapore Chili Crabs
Ingredients
Sauce:
1/2 cup ketchup
1/2 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
1/4 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)
1/2 cup ketchup
1/2 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
1/4 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)
Cooking 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.
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.
Views: 3
Categories
Related Recipes
Recipes by Contributor
Your recipe for Singapore Chili Crabs reminds me of the one my mom used to make. Thank you bringing back such lovely memories. Love it!!
Lisette Kub (19 Jul 2019)
Ok, this weekend I had a party and your recipe for Singapore Chili Crabs was the talk of the town. Omg, how did you come up with this yummy recipe!
Vince Lind (18 Jul 2019)
I have to tell my friends about your recipe for Singapore Chili Crabs, it is awesome. They are going to love it so much!
Shemar Stehr (17 Jul 2019)
Omg, your recipe for Singapore Chili Crabs is the best ever, thank you so much
Mrs. Bernita Dare (16 Jul 2019)