Singapore Chili Crab

Singapore''s national dish — whole crab in a sweet, spicy, tangy tomato-chili sauce.

Ingredients

• 2 lbs whole Dungeness crab, cleaned and quartered (or crab legs)
• 3 tbsp sambal oelek
• 3 tbsp ketchup
• 2 tbsp sweet chili sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 4 garlic cloves, minced
• 1" ginger, minced
• 1 egg, beaten
• Scallions, cilantro, mantou (fried buns) for serving

Method

1. Stir-fry garlic and ginger in oil 30 sec. Add sambal, ketchup, chili sauce, soy sauce, vinegar, sugar, and 1/2 cup water. Simmer 3 min.

2. Add crab pieces. Toss to coat. Cover, cook 8-10 min until crab is cooked through.

3. Drizzle beaten egg into the sauce while stirring (creates silky egg ribbons).

4. Garnish with scallions and cilantro. Serve with mantou buns to soak up the sauce.

What You're Practicing

• The sauce is the star — sweet, spicy, tangy, and enriched with egg ribbons.
• Mantou (steamed or fried buns) are essential for mopping up every drop of sauce.