Singapore Chili Crabs
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
44
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Ketchup1 cup
Chicken Broth1 large
Egg2 tbsps
Soy Sauce1 tbsp
Oyster Sauce1 tbsp
Tamarind Paste2 tsps
Fish Sauce2 tsps
Palm Sugar1 cup
Shallot (minced)6 cloves
Garlic (minced)2 tbsps
Ginger Root (minced fresh)1 tbsp
Serrano Pepper (minced)2 tbsps
Cilantro (chopped fresh)Directions:
1
Whisk ketchup, chicken broth, egg, soy sauce, chile-garlic sauce, oyster sauce, tamarind paste, fish sauce, and palm sugar together in a bowl
2
Stir shallots, garlic, oil, ginger, and serrano pepper together in a pot over medium-high heat
3
Saute until sizzling, about 2 minutes
4
Add crab to pot, cover the pot with a lid, and shake until crab is completely coated in shallot mixture
5
Remove lid and cook and stir until heated through, about 3 minutes
6
Pour ketchup mixture into pot, reduce heat to medium, and cook and stir until sauce thickens and crab is hot about 5 minutes
7
Remove from heat; stir in cilantro and green onions