Singapore Chili Crabs recipe
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Ingredients
- ½ cup ketchup ½ 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 ¼ 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)
Nutrition Info
- 221.9 caloriescarbohydrate: 18.4 gcholesterol: 94.8 mgfat: 9 gfiber: 1 gprotein: 17.7 gsaturatedFat: 1.6 gservingSize: -sodium: 1575.1 mgsugar: 9.9 gtransFat: : -unsaturatedFat: : -
Directions Singapore Chili Crabs
Directions
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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.