Singapore-Style Chili Crabs Recipe

Name: Singapore-Style Chili Crabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole cooked dungeness crabs; ¼ cup tomato ketchup; 2 tablespoons hot chili paste; 2 tablespoons oyster sauce or 2 tablespoons indonesian soy sauce; 2 tablespoons dark soy sauce or 2 tablespoons regular soy sauce; 1 tablespoon tamarind paste; 3 tablespoons peanut oil; 4 scallions, sliced thin; 1 inch piece fresh ginger, peeled and chopped; 4 garlic cloves, chopped; 1 serrano chili, chopped; 2 tablespoons chopped fresh cilantro leaves, plus more for garnish

Servings: persons

2 whole cooked dungeness crabs
¼ cup tomato ketchup
2 tablespoons hot chili paste
2 tablespoons oyster sauce or 2 tablespoons indonesian soy sauce
2 tablespoons dark soy sauce or 2 tablespoons regular soy sauce
1 tablespoon tamarind paste
3 tablespoons peanut oil
4 scallions, sliced thin
1 inch piece fresh ginger, peeled and chopped
4 garlic cloves, chopped
1 serrano chili, chopped
2 tablespoons chopped fresh cilantro leaves, plus more for garnish

1
Pull the main shell off the crab and discard it.
2
Remove the gray gills and the soft insides.
3
Cut the body in half and then cut between each leg.
4
Crack the legs and claws with the back of the knife or a hammer and set aside.
5
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.
6
Pour the oil into a wok or large skillet over high heat.
7
Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute.
8
Add the crab and stir-fry for another minute.
9
Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.
10
Put onto a platter and garnish with the rest of the chile and cilantro.
11
Serve with plenty of napkins!

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 whole cooked dungeness crabs, ¼ cup tomato ketchup, 2 tablespoons hot chili paste, 2 tablespoons oyster sauce or 2 tablespoons indonesian soy sauce, and more.

Yes, Singapore-Style Chili Crabs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Singapore-Style Chili Crabs

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