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Singaporean Chili Crab

Blossom Lady
Jun 01, 2024 11:46 AM
Singaporean Chili Crab

This dish is a balance of sweet, sour, and spicy flavors plus the umami taste of the sea from fresh crabs. I prefer to cook with live crabs. But we don't always have access to amazing Pacific Northwest live crabs. So, the next best thing is cooked crabs from the market. It won't have as much umami, but it will still be yum.

A few of my hacks:
-Use one jar of OMG! Sambal to one Dungeness crab.
-Use canned, organic tomato sauce if you don’t want to make it from scratch.
-You’ll need about 4 eggs per crab. Beat the eggs in a bowl and set aside. Sometimes I add more because the eggs are smaller or the crabs release more liquid when they cook.

  • 1 (2-pound) Dungeness crab, preferably live
  • 1 (9-ounce) jar OMG! Sambal
  • Vegetable cooking oil, for frying
  • 1 1 knob fresh ginger, julienned
  • 4 cloves of garlic, minced
  • 1 1/2 15-ounce cans organic tomato sauce (can also use homemade sauce)
  • 1 1/2 tablespoons organic white distilled vinegar or rice vinegar
  • 1 teaspoon sugar
  • 1/4 cup Shaoxing wine
  • 4 large eggs, beaten
  • Fish sauce, optional
  • Cilantro, to garnish

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