- 3-4 whole Dungeness crabs, or mud crabs if you’re traditional
- 1 tbsp sugar
- 2 tbsp tamarind juice
- 2 tbsp cooking oil
- 3-4 dried or fresh red birds-eye chilies
- 1 tbsp soy bean paste
- 4 cloves of garlic, minced
- 2-3 inches of ginger
- 3 scallions, chopped
- Clean the crabs and chop the crabs into pieces at the joints.
- Use a food processor or mortar and pestle to grind and mix up the chilies, soy bean paste, garlic and fresh ginger. Make sure your new spice paste is finely ground.
- Heat up your wok and the cooking oil. Fry the spice paste until it emits a spicy fragrance.
- Add in the crab pieces, about 1/2 cup of water and stir the mixture. Cover the wok for 3 to 4 minutes.
- Add in the sugar, tamarind juice, salt and stir for roughly 2 minutes until the crab pieces are red and delicious looking.
- Serve each crab on a plate (or paper plate if you’re doing the street food thing), spoon on the chili sauce, garnish with the scallions, and delightfully consume.
Credits to: marcussamuelsson.com