I love eating crab, especially when it’s drenched in a spicy Asian infused sauce. This recipe is totally easy to make…I’d make it everyday if crab wasn’t sooo darn expensive!
Singapore Style Chili Crabs
Source: Lo Huynh (2 servings)
Ingredients:
2 each whole cooked Dungeness crabs
Sauce:
2 tablespoons chili garlic sauce {Rooster/sriracha brand}
3 tablespoons ketchup
2 tablespoons oyster sauce
1 tablespoon tamarind paste
2 tablespoons soy sauce
¼ cup water
Aromatics:
1 (1-inch) piece fresh ginger, peeled and finely minced
4 cloves garlic, finely minced
1 each sweet onion, finely minced
1 bunch scallions, thinly sliced on the bias, separate light parts from the green parts
Slurry:
1 tablespoon corn starch
3 tablespoons water
Garnish:
½ bunch cilantro , chopped
3 tablespoons vegetable oil
Directions:
1. Pull the main shell of the crab and discard it. Remove the gray gills and soft insides. Cut the body in half and remove each leg. Crack the legs and claws. Set aside.
2. In a bowl, mix the sauce ingredients together {chili garlic sauce, oyster sauce, tamarind paste, ketchup, and water}. Set aside.
3. In a wok, add the oil and heat the wok over high heat. Once heated, add the white parts of the scallion, ginger, garlic, and onion. Cook for about a minute, or until fragrant.
4. Add the crab and stir fry for another minute or two.
5. Add the sauce and stir to coat. Cook for about two minutes or until the crab has absorbed the sauce.
6. Thicken with the slurry {cornstarch and water mixture}. Cook for another minute.
7. Add the rest of the scallions {green parts} and cilantro.
8. Serve with steamed jasmine rice.