Singapore Chili Crabs - cooking recipe

Ingredients

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)

Preparation

Whisk ketchup, chicken broth, egg, soy sauce, chile-garlic sauce, oyster sauce, tamarind paste, fish sauce, and palm sugar together in a bowl.
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.
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.