Egg Salad Enhanced with Relish
◷ 11 min
Main Course
Quick & Easy
Crabs in Singaporean Chili Sauce
This dish brings together fresh crab and a rich, spicy chili sauce for a perfect balance of heat and sweetness. It's a flavorful favorite that’s sure to impress at any gathering or family dinner.
◷
30 min
Total Time
♜
4
Servings
▥
Medium
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
In a bowl, mix together the ketchup, chicken broth, egg, soy sauce, chile-garlic sauce, oyster sauce, tamarind paste, fish sauce, and palm sugar until everything is well combined.
2
Step 2
Heat some oil in a pot over medium-high heat, then add the shallots, garlic, ginger, and serrano pepper. Cook everything for a couple of minutes until it starts to sizzle and smells fragrant.
3
Step 3
Toss the crab into the pot, cover it with a lid, and give the pot a good shake to coat the crab evenly with the aromatics. Take the lid off and stir the crab around for about 3 minutes until it’s heated through.
4
Step 4
Pour in the sauce mixture, turn the heat down to medium, and let it cook while stirring occasionally. Keep going until the sauce thickens up and the crab is nicely coated, which should take about 5 minutes.
5
Step 5
Once done, take the pot off the heat and stir in some fresh cilantro and green onions for a bright, fresh finish. Serve it up and enjoy!
Why You’ll Love This Recipe
This dish brings together bold flavors and a perfect balance of sweet, spicy, and savory notes. The tender crab meat soaks up the rich chili sauce, creating a delightful experience that’s both comforting and exciting. It’s a crowd-pleaser that highlights the best of Southeast Asian cooking.
Serving Suggestions
Serve with steamed jasmine rice or crusty bread to soak up the delicious sauce. A side of lightly sautéed greens or a simple cucumber salad can add a refreshing contrast to the rich flavors.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove to preserve the texture of the crab and avoid drying out the sauce. Avoid freezing, as the crab meat may become tough.
