Singapore-Style Chili Crabs
Pan-cooked dungeness crabs, tomato ketchup and coriander, warmed with chilli and tamarind, a Malaysian dish. It's finished with rest of the chile and cilantro.
17 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 7 min · Cook 10 min · 17 min total
- easy
- 1
Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in half and then cut between each leg. Crack the legs and claws with the back of the knife or a hammer and set aside.
- 2
In a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute. Add the crab and stir-fry for another minute. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.
- 3
Put onto a platter and garnish with the rest of the chile and cilantro. Serve with plenty of napkins!
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
