Singapore Chili Crabs

• Sauce:
• 1/2 cup ketchup
• 1/2 cup chicken broth
• 1 large egg
• 2 tablespoons soy sauce
• 2 tablespoons chile-garlic sauce (such as sambal oelek)
• 1 tablespoon oyster sauce
• 1 tablespoon tamarind paste
• 2 teaspoons fish sauce
• 2 teaspoons palm sugar
• 1/4 cup minced shallot
• 6 cloves garlic, minced
• 2 tablespoons vegetable oil, or more as needed
• 2 tablespoons minced fresh ginger root
• 1 tablespoon minced serrano pepper
• 2 cooked Dungeness crabs, cleaned and cracked
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons sliced green onion (green part only)

1. Whisk ketchup, chicken broth, egg, soy sauce, chile-garlic sauce, oyster sauce, tamarind paste, fish sauce, and palm sugar together in a bowl.
2. Stir shallots, garlic, oil, ginger, and serrano pepper together in a pot over medium-high heat. Saute until sizzling, about 2 minutes. Add crab to pot, cover the pot with a lid, and shake until crab is completely coated in shallot mixture. Remove lid and cook and stir until heated through, about 3 minutes.
3. Pour ketchup mixture into pot, reduce heat to medium, and cook and stir until sauce thickens and crab is hot about 5 minutes. Remove from heat; stir in cilantro and green onions.

ketchup, chicken broth, egg, soy sauce, chilegarlic sauce, oyster sauce, tamarind paste, fish sauce, palm sugar, shallot, garlic, vegetable oil, fresh ginger root, serrano pepper, crabs, fresh cilantro, green onion

Taken from www.allrecipes.com/recipe/240523/singapore-chili-crabs/ (may not work)