Singapore Style Crab

For this wonderful Singaporian style dish I used 2 large live crabs. But you can also use frozen ones. Preparing the crab is job best learned from chefs on the internet. On youtube you can find lots of tutorials. When properly prepared you save the best parts of meat. Specialy on the parts where the legs connect the body. Be sure not to waste that meat.

 
Crack the legs with a large knife, so the sauce will into the leg and the eating is easier. Don't forget to serve with handkerchiefs. 

• 2 whole cooked large crabs (about 3 kilo)
• 2-3 tablespoons arachide oil
• 1 tbsp cumin
• 1/4 cup minced shallots
• 6 cloves garlic, minced
• 2 tbsp minced fresh ginger root
• 1 tbsp crushed dried red chillies

For the sauce:

• 1/2 cup tomato ketchup
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp tamarind paste
• 2 tsp fish sauce
• 2 tsp palm sugar
• 1 large egg
• 1/2 cup chicken broth

How to prepare it:

1. Clean the crabs. Be sure to dispose the guts, but save and use the fatlike substance (crab butter).
2. Heat the oil in a large pan and the cumin. Fry for 20 seconds.
3. Then add the garlic and ginger. 
4. After 10 seconds add the shallots and red pepper.
5. After 10-15 minutes add the ketchup, soy sauce, oyster sauce, tamarind paste, fish sauce and palm sugar.
6. Cook unitl the mixture is darker and thicker.
7. Then add the crabs one by one and mix well.
8. Cook and mix well. Add the chicken broth. 
9. After about 10 to 15 minutes, when the crab is coloured darker (orange) it is finished.
10. Just befor finishing add the sliced spring onions.

Serve with steamed rice and finish with 2 tbsp chopped fresh coriander.