Singapore Chili Crabs

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

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)
• 0.5 cup chicken broth
• 0.5 cup ketchup
• 0.25 cup minced shallot

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.