Singapore-Style Chili Crabs
2 whole Dungeness crabs
2 tbsp tomato paste
2 1/2 sambal (hot chili garlic paste)
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp tamarind paste
3 tbsp rice bran or vegetable oil
4 each scallions
sliced thin
1 ½ fresh ginger
peeled and minced
1 tsp curry powder
3 each kaffir lime leaves
4 each garlic cloves
3 tbsp fresh squeezed lemon juice
1/4 bunch fresh cilantro
chopped garnish
  • wok
  • Wok ring
  • Wok spatula
  • Large rondeau
Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in half and then cut between each leg. Crack the legs and claws with the back of the knife or a hammer and set aside.
In a bowl mix the tomato paste, sambal, oyster sauce, soy sauce, vinegar, and tamarind paste; thin it with 1/4 cup water and set aside. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, curry powder, kaffir lime leaf, and garlic and cook for 1 minute to bloom your aromatics and then add your chili sauce mix. Add the crab and lemon juice, and stir-fry for another minute on medium heat for about 5 minutes, toss well and let the crab absorb the sauce.
Garnish with chopped cilantro.