Do you remember this ↓ story from my post, Dungeness Crab in Black Pepper & Lemongrass Sauce?
In early 1995, I was sent to beautiful, modern Singapore, on a business trip. My Singaporean colleagues treated me to their most famous meal for dinner, at Jumbo Seafood Restaurant.
If you wish to experience insanely tasty chilli and/or black pepper crabs, Jumbo Seafood Restaurant is the place to go. If you only have time to try just one Singaporean food, one of these dishes should be your choice. They are dishes to dig into by hand and not be concerned about looking absolutely messy after finishing your meal. But don’t worry. There are huge sinks available in several locations, in the midst of dining room tables, where you may wash your face and hands. Also, don’t forget to ask for bibs, which are a must.
Well, by your popular demand, I went on a serious quest to look into this sauce, loved by many, many.
I discovered that Jumbo Seafood Restaurants have their own packaged chilli sauce, used in their restaurants, incorporating a long list of ingredients, of which I cannot even begin to guess. I came across several sauce recipes, each being called, ‘authentic’. I made and tasted a small échantillon of each. Ahem. No comment. The simplest and tastiest (to my palate) was this one, which I found on Youtube, demonstrated by Foodland Hawaii, a grocery store chain with their headquarters in Honolulu. I cannot tell how similar the taste is to the one I had in Singapore, but I have an idea that it qualifies. I have made very minor adjustments to the recipe. You may watch the video demonstration here, to have a good idea of how to prepare this dish.
Singapore Chilli Crab
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
Recommend one crab (450~680 gr/1~1.5 lbs) per person.
• 2 crabs = 3 lbs Dungeness or crab available at your market (buy cooked, cleaned & cracked or see here for how to)
• 2 Tbsp hot chili paste, i.e. sriracha, chilli sauce, hot sauce – See below notes &.
• 3 Tbsp tomato paste
• 3 Tbsp soy sauce
• 3 Tbsp rice wine vinegar
• 2 Tbsp brown sugar 
• 3 Tbsp peanut oil
• 160 gr/5.5 oz sweet onion, finely minced
• 4 cloves garlic, extra finely minced
• ½ thumb-sized piece of ginger (1″/2.5cm), peeled & extra finely minced
• ¼ cup water
• 1 Tbsp cornstarch, diluted in 2 Tbsp water
• 1 egg, beaten
• 2 stems sliced green onions or a few sprigs of cilantro for garnish (optional)
◊ Reserve the main shell of the crab (for display). Place it on the serving platter, to later cover it with crab legs and the sauce.
◊ In a bowl, mix the chili paste, tomato sauce, soy-sauce, rice wine vinegar, and brown sugar. Thin it with ¼ cup water and set aside. See below note .
◊ Pour the oil into a wok or large pot. Heat over high heat. When oil ripples, add onion and stir until edges start browing. Add garlic, ginger and sautée for 1 more minute.
◊ Pour in the sauce and bring to a boil. Add crabs, stirring often, so crabs will absorb the sauce.
◊ Pour the cornstarch slurry into the sauce (not over the crab) and stir until sauce thickens.
◊ Add beaten egg to the sauce (not over the crab) and continue to stir. Now, stir the crab with the sauce.
◊ On the serving platter, place the legs over the main shell and pour sauce over the crabs. Garnish with green onions or sprigs of cilantro if preferred.
◊ Served warm… dig in with hands! Lots of napkins needed. Wearing a bib may not be a bad idea! Goes well with hot steaming rice.
~ 慢慢吃！• mànmàn chī! ~
 ° Siracha is a spicy sauce made with red chili and garlic, especially served with Vietnamese and Thai cuisine.
° Chili sauce is a hot sauce made with tomatoes, chilies, and spices.
° Hot sauce, chili sauce or pepper sauce, refers to any spicy sauce condiment made from chili peppers and other ingredients.
 First, add only 1 Tbsp of hot chili paste (or sriracha, chilli sauce, hot sauce) and mix. Add remaining paste, a little at a time to the sauce mixture, to adjust the spiciness to your tolerance. The same applies to brown sugar, adjust sweetness to your liking.
So, what’s cooking in your kitchen?