Singapore Chili Crabs

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

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

Categories

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