How to Make Singaporean chili crab sauce

• Prepare the chili paste: Remove the seeds from the fresh red chili peppers and blend them in a food processor until you have a smooth paste. Set aside.
• Make the tomato base: Blanch the ripe tomatoes in boiling water for a few seconds, then transfer them to a bowl of ice water. Peel off the skin and chop the tomatoes.
• Chop the shallots, garlic, and ginger finely.
• In a large wok or deep pan, melt the butter over medium heat. Add the shallots, garlic, and ginger, and sauté until fragrant and lightly golden.
• Add the chili paste to the wok and cook for a couple of minutes to release the flavors.
• Stir in the fermented soybean paste, sugar, ketchup, rice vinegar, soy sauce, and oyster sauce. Mix well until all the ingredients are combined.
• In a separate bowl, dissolve the cornstarch in a small amount of water to make a slurry.
• Pour the chicken or vegetable broth into the wok and bring it to a simmer. Gradually add the cornstarch slurry while stirring continuously until the sauce thickens.
• Season the sauce with salt and pepper according to your taste preference.
• Add the crab pieces to the wok and coat them well with the sauce. Cover the wok and cook for about 8-10 minutes, or until the crabs are cooked through.
• Garnish with chopped spring onions and coriander.

The sauce is served with steamed or fried mantou (Chinese buns) or white rice.

Singaporean chili crab sauce is a rich and flavorful tomato-based sauce that combines the heat of red chili peppers with tangy tomatoes and various savory ingredients. The sauce has a slightly sweet and tangy taste with a spicy kick. It is most commonly enjoyed with fresh crab, but it can also be used with other seafood or even as a dipping sauce for bread.

Facts about the sauce:

1. Singaporean chili crab is considered one of Singapore’s national dishes and is highly popular among locals and tourists.
2. The sauce is known for its vibrant red color and its unique blend of sweet, sour, and spicy flavors.
3. The dish was created in the 1950s by a Singaporean chef named Cher Yam Tian, who improvised a recipe using chili sauce and ketchup to accompany fresh crabs.
4. The sauce has gained international recognition and is often featured in culinary magazines and lists of must-try dishes.
5. Singaporean chili crab has become an iconic representation of the diverse and vibrant food culture in Singapore.