Singaporean Chili Crab Recipe on Food52

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Singaporean Chili Crab Recipe on Food52
CrabServes A CrowdWeekend Cooking
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This recipe for the Singaporean classic comes from Holly Ong of Sibeiho, who uses her sambal to create a heavenly balance of sweet, sour, and spicy flavors plus the umami taste of fresh crab.

This dish is a balance of sweet, sour, and spicy flavors plus the umami taste of the sea from fresh crabs. At Sibeiho, we only cook with live crabs. But we understand that not all of us have access to amazing Pacific Northwest live crabs at our local market. So, the next best thing is cooked crabs from the market. It won't have as much umami, but it will still be yum.-Use canned, organic tomato sauce if you don’t want to make it from scratch.

Heat about 2 Tbsp of oil in the pan and add the entire jar of sambal and ginger. Stir fry till the sambal caramelizes and darkens more. Then add the garlic. You should be able to smell the sambal mix at this stage.

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