Singapore-Style Chili Crabs

Ingredients

• 2 tablespoons chili paste depending on your taste pref hot
• 2  dungeness crabs whole cooked
• 2 tablespoons cilantro leaves fresh plus more for garnish chopped
• 1 inch ginger fresh peeled chopped
• 4 cloves garlic chopped
• 3 tablespoons vegetable oil; peanut oil preferred 
• 4  scallions sliced thin
• 1  serrano chile chopped
• 2 tablespoons indonesian soy sauce 
• 2 tablespoons regular soy sauce dark
• 1 tablespoon tamarind paste 
• 0.3 cup tomato ketchup 

Equipment

• bowl
• frying pan
• knife
• wok

Directions

1. Watch how to make this recipe.
2. Pull the main shell off the crab and discard it.
3. Remove the gray gills and the soft insides.
4. 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.
5. In a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside.
6. Pour the oil into a wok or large skillet over high heat.
7. Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute.
8. Add the crab and stir-fry for another minute.
9. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.
10. Put onto a platter and garnish with the rest of the chile and cilantro.
11. Serve with plenty of napkins!