Singapore Chili Crabs – King of the Crab Recipes?

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Living in San Francisco, I’ve had more than my fair share of crab; prepared in more ways than I can remember, but I’ve never enjoyed it more than in this Singapore-style chili crabs recipe. Just be sure to have lots of napkins around. Lots of napkins.

 
 
 

 

 
 

Please Note: 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 for four appetizer size portions:

2 whole cooked Dungeness crabs (about 2-3 lbs. each), cleaned and cracked
2-3 tablespoons vegetable oil
1/4 cup minced shallots, or other onion
6 cloves garlic, minced
2 tbsp minced fresh ginger root
1 tbsp minced serrano pepper
 
For the sauce:
1/2 cup tomato ketchup
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon tamarind paste
2 tablespoon sambal (or any spicy ground chili sauce)
2 tsp fish sauce
2 tsp palm sugar
1 large egg
1/2 cup chicken broth or water
 
Finish with:
2 tbsp chopped fresh cilantro
2 tbsp sliced green onions (the green parts) or 1 tbsp sliced chives

Source recipe: https://foodwishes.blogspot.com/

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