Singapore Tomato Chili Crab

Name: Singapore Tomato Chili Crab
Ingredients: 2 TBSPN Chili sauce (any kind will work, not those in oil). I use Siracha; 4 TBSPN light soy sauce; ½ – 1 tspn salt ( you can adjust during cooking part); 2 TBSPN sugar (you can adjust during cooking – not sure if brown sugar works, brown sugar will darken the sauce, you can try, or try cane sugar); 1 tspn mushroom seasoning (if you like); 3-4 TBSPN white vinegar (if you don’t like too sour use less); 16 TBSPN Tomato ketchup; 2 tspn sesame oil; 680ml water; 3 TBSPN minced garlic; 3 Cups of minced shallots; 2 TBSPN grated ginger (about 2 x 4 inch piece); 4-6 pieces of red chili for the heat.; 4 TBSPN cornstarch or tapioca flour; 2-4 eggs beaten. If you like scramble eggs in your sauce; 8 TBSPN water (estimate); 2 Large Crab (about 2.2 lb each) cut into pieces; 400gm of noodles. You can use any kind of noodles

parityd.com

Singapore Chili Crab is considered by some as the National Dish of Singapore. There are many variations available, but this was adapted from an old cookbook

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Ingredients

2 TBSPN Chili sauce (any kind will work, not those in oil). I use Siracha
4 TBSPN light soy sauce
½ – 1 tspn salt ( you can adjust during cooking part)
2 TBSPN sugar (you can adjust during cooking – not sure if brown sugar works, brown sugar will darken the sauce, you can try, or try cane sugar)
1 tspn mushroom seasoning (if you like)
3-4 TBSPN white vinegar (if you don’t like too sour use less)
16 TBSPN Tomato ketchup
2 tspn sesame oil
680ml water
3 TBSPN minced garlic
3 Cups of minced shallots
2 TBSPN grated ginger (about 2 x 4 inch piece)
4-6 pieces of red chili for the heat.
4 TBSPN cornstarch or tapioca flour
2-4 eggs beaten. If you like scramble eggs in your sauce
8 TBSPN water (estimate)
2 Large Crab (about 2.2 lb each) cut into pieces
400gm of noodles. You can use any kind of noodles