Singaporean Chili Crab

Ingredients and Weight:

• 8 live blue crabs (about 3 pounds total)
• 1 cup cooking oil
• 12 garlic cloves, minced
• 10 shallots, minced
• 3 tablespoons tomato paste
• 10 tablespoons ketchup
• 1 cup brown sugar
• ½ cup light soy sauce
• ½ cup rice vinegar
• ¼ cup water
• 1 teaspoon Sriracha sauce
• Cilantro for garnish

Preparation Time:

• 30 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Clean the crabs and remove the gills and intestines. Cut them into halves or quarters.
2. Heat the cooking oil in a large skillet or wok over medium-high heat. Add the garlic and shallots and cook until fragrant, about 2 minutes.
3. Stir in the tomato paste, ketchup, brown sugar, soy sauce, rice vinegar, water, and Sriracha sauce. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sauce has thickened.
4. Add the crabs to the sauce and cook, turning occasionally, until they are cooked through and turn bright red, about 15-20 minutes.
5. Garnish with cilantro and serve immediately with rice or mantou buns for dipping.

Nutritional Information:

(Per serving, based on 8 servings)

• Calories: 450
• Fat: 15g
• Carbohydrates: 60g
• Protein: 35g

Dish Characteristics:

• Savory and spicy, with a balanced sweetness and umami flavor
• Rich, flavorful sauce that coats the tender and juicy crab meat
• Visually appealing with the bright red crab and green cilantro garnish

User Comments:

• "This dish was absolutely delicious! The sauce was perfect, with just the right amount of spice and sweetness." - Emily S.
• "The crabs were cooked perfectly and the sauce was so flavorful. I loved dipping the mantou buns in it." - John M.
• "I have never had Singaporean chili crab before, but I am now a fan! This dish is incredibly satisfying and perfect for sharing with friends and family." - Sarah P.

Special Precautions and Tips:

• For a less spicy version, reduce the amount of Sriracha sauce or omit it altogether.
• Be careful not to overcook the crabs, or they will become tough.
• If you can't find live blue crabs, you can use frozen or canned crab meat. However, the flavor will be less intense.
• Serve the dish immediately after cooking to prevent the sauce from congealing.