Ingredients Jump to Instructions ↓

  1. 2 fresh Dungeness crabs

  2. 1/4 cup tomato ketchup

  3. 2 tablespoons hot chili paste

  4. 1/2 cup flour

  5. 2 tablespoons brown sugar

  6. 4 cloves, grated

  7. 2 tablespoons oyster sauce

  8. 2 tablespoons soy sauce

  9. 1 tablespoon tamarind paste or tamarind juice

  10. 4 tablespoons peanut oil

  11. 4 scallions, sliced thinly

  12. 1 knob sized fresh ginger (1 inch), peeled and chopped

  13. 4 cloves garlic, chopped

  14. 2 tablespoons chopped fresh flat leaf parsley, plus more for garnish

  15. 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.

  16. 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.

  17. 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.

  18. Serve warm with rice.

  19. Photo Courtesy Of: Phil

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