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Cooking Secrets
- Use fresh crabs for the best texture and flavor. If using frozen, thaw completely before cooking.
- Stir the sauce continuously to prevent it from burning and to help it thicken evenly.
- Adjust the chili level to your taste; start with less and add more if you like extra heat.
Ingredients 0/18
Why This Recipe Is So Loved
Step 1
In a bowl, whisk together the ketchup, chicken broth, egg, soy sauce, chile-garlic sauce, oyster sauce, tamarind paste, fish sauce, and palm sugar until everything is well combined.
Step 2
Heat some oil in a pot over medium-high heat, then add the shallots, garlic, ginger, and serrano pepper. Sauté everything for about 2 minutes until it starts to sizzle and smells fragrant.
Step 3
Add the crab to the pot, cover it with a lid, and give the pot a good shake to coat the crab evenly with the shallot mixture. Take the lid off and cook, stirring occasionally, until the crab is heated through—about 3 minutes.
Step 4
Pour the ketchup sauce you mixed earlier into the pot, turn the heat down to medium, and stir everything together. Let it cook until the sauce thickens and the crab is nicely coated, which should take around 5 minutes.
Step 5
Once it’s done, take the pot off the heat and stir in the cilantro and green onions. Give it a final mix, and it’s ready to serve!
