I've never had Singaporean chili crabs before. My default recipe for blue crabs is one of my family's favorite seafood dishes, crabs with sweet chili sauce. But the way my aunt Nangnang described it compelled me to try her recipe for crabs. She reminisced about living in Singapore, the vibrant city-state in the middle of Southeast Asia. Singapore has been described as a gourmet's paradise. Nangnang tried this crab dish in a restaurant and she later on created her own recipe. While she promised that she was going to cook it for us when we were together a few months ago, she was too busy to give us a taste of her recipe. So I called her when I got back to St. Louis and got her recipe for Singaporean chili crabs.
My husband and I have have found a good seafood grocery here in St. Louis. Seafood City on Olive Boulevard flies in fresh blue crabs every weekend. And ever since we tried Nangnang's recipe, my husband would always request for it. We had it for two consecutive weekends... but now we have to abstain from eating it, as we had enough crabs for the whole month. So let me pass on the obsession to you... here's my Nangnang's Singaporean Chili Crabs but hey let me warn you... it is so finger-licking addicting!
Singaporean Chili Crabs ala Nangnang
2-3 lbs of blue crabs
5 tbsp oyster sauce
3 tbsp ketchup
1 1/2 sriracha
2 tbsp brown sugar
2 tbsp butter
1 medium onion
3 cloves garlic, minced
1 tbsp cooking oil
Clean crabs thouroughly. Boil the crabs for a few minutes, just enough for the color to change to orange/light red. Season with salt and pepper. Drain the crabs.
In a big wok, melt the butter. Saute the garlic and onions. Add oyster sauce, ketchup, sriracha and brown sugar. When the sauce is mixed thoroughly, add the crabs. Cook for another 10 minutes. Break one crab to add more flavor to the sauce.
Let cool for a few minutes then serve. Enjoy!