Singaporean Chili Crab

1/4 cup tomato ketchup

2 tablespoons hot chili paste

1/2 cup flour

2 tablespoons brown sugar

4 cloves, grated

2 tablespoons oyster sauce

2 tablespoons soy sauce

1 tablespoon tamarind paste or tamarind juice

4 tablespoons peanut oil

4 scallions, sliced thinly

1 knob sized fresh ginger (1 inch), peeled and chopped

4 cloves garlic, chopped

2 tablespoons chopped fresh flat leaf parsley, plus more for garnish

Wash the crabs well and then cut them in half with a large cleaver. Rinse them in running water and remove the gills and spongy yellow parts. Coat the crabs in flour.

In a skillet, heat 2 tablespoons of peanut oil under medium heat. Fry the crabs until the shells turn red. Turn at least once. Transfer the crabs to a plate.

3-5 minutes or until the onions are soft. Add the ketchup, oyster sauce, tamarind paste, chili paste, grated cloves and soy sauce. Bring it to a boil and let it simmer for 5-10 minutes. Add the crab to the sauce until the meat is cooked and it turns white.

Serve warm with rice.

Photo Courtesy Of: Phil

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