In this Singapore chili crab recipe, toss cooked Dungeness crabs with ginger, green chile, and garlic, and serve with a tamarind-soy-tomato sauce.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
222 Calories
Recipe Instructions
Step 1
Whisk ketchup, chicken broth, egg, soy sauce, chili-garlic sauce, oyster sauce, tamarind paste, fish sauce, and palm sugar together in a bowl; set sauce aside.
Step 2
Combine shallots, garlic, oil, ginger, and serrano in a pot over medium-high heat; sauté until sizzling, about 2 minutes. Add crab to the pot, cover with a lid, and shake until crab is completely coated in shallot mixture. Remove lid; cook and stir until heated through, about 3 minutes.
Step 3
Add reserved sauce to the pot; reduce heat to medium. Cook and stir until sauce thickens and crab is hot about 5 minutes. Remove from heat; stir in cilantro and green onions.
Ingredients
1 large egg
2 tablespoons minced fresh ginger root
2 tablespoons soy sauce
6 cloves garlic, minced
2 tablespoons chopped fresh cilantro
2 teaspoons fish sauce
1 tablespoon oyster sauce
1 tablespoon minced serrano pepper
2 teaspoons palm sugar
2 tablespoons chile-garlic sauce (such as sambal oelek)
1 tablespoon tamarind paste
2 tablespoons vegetable oil, or more as needed
2 cooked Dungeness crabs, cleaned and cracked
2 tablespoons sliced green onion (green part only)
