Singapore Chili Crabs

Ingredients

• Sauce:
• 1/2 cup ketchup
• 1/2 cup chicken broth
• 1 large egg
• 2 tablespoons soy sauce
• 2 tablespoons chile-garlic sauce (such as sambal oelek)
• 1 tablespoon oyster sauce
• 1 tablespoon tamarind paste
• 2 teaspoons fish sauce
• 2 teaspoons palm sugar
• 1/4 cup minced shallot
• 6 cloves garlic, minced
• 2 tablespoons vegetable oil, or more as needed
• 2 tablespoons minced fresh ginger root
• 1 tablespoon minced serrano pepper
• 2 cooked Dungeness crabs, cleaned and cracked
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons sliced green onion (green part only)

Directions

Whisk ketchup, chicken broth, egg, soy sauce, chile-garlic sauce, oyster sauce, tamarind paste, fish sauce, and palm sugar together in a bowl.

Stir shallots, garlic, oil, ginger, and serrano pepper together in a pot over medium-high heat. Saute until sizzling, about 2 minutes. Add crab to pot, cover the pot with a lid, and shake until crab is completely coated in shallot mixture. Remove lid and cook and stir until heated through, about 3 minutes.

Pour ketchup mixture into pot, reduce heat to medium, and cook and stir until sauce thickens and crab is hot about 5 minutes. Remove from heat; stir in cilantro and green onions.