Singapore-Style Chili Crab and Shrimp

Except for the bones from the roasted turkey which I saved for making congee, all the traces of our little Thanksgiving feast are gone so it’s time to move on. Preparing food other than being necessity-motivated also springs from cravings. In fact there are times when that is the case in point- just like yesterday. I was craving for spicy crabs Singapore-style so that’s what I prepared for lunch.

I am a blue crab first person meaning I will only cook other types if there are no blue crabs available in the market. So I found some blue crabs and threw in shrimps for good measure.

Singapore-Style Chili Crabs and Shrimps
Recipe adapted here

8 pieces whole cooked blue crabs
1 cup tomato ketchup
6 tbsp Sambal Oelek
4 tbsp oyster sauce
3 tbsp hoisin sauce
6 tbsp soy sauce
3 tbsp tamarind paste
3 rounds canola oil
8 scallions, sliced thin
1 (3-inch) piece fresh ginger, peeled and julienned
6 cloves garlic, chopped
1 Serrano chile, chopped
chopped fresh cilantro leaves, plus more for garnish

Scrub and rinse the crabs then steam for 20 minutes
Rinse the shrimps and remove whiskers
In a bowl mix the ketchup, chili paste, oyster sauce, hoisin sauce, soy sauce, and tamarind paste; thin it with 2 cups water and set aside. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute. Add the crab and stir-fry for another minute. Add the shrimps last. Pour in the sauce and continue cooking, stirring often, until the crabs and shrimps has absorbed the sauce and the sauce has thickened, about 5 minutes.

Put onto a platter and garnish with the rest of the chile and cilantro. Serve with rice and plenty of napkins!

Tyler's recipe does not include hoisin sauce but I added some to have that little sweetness and it worked. I also made it with a little bit more sauce because I was sharing the dish with sauce loving people.


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