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Ingredients

• 6 tablespoons Asian sweet chili sauce
• 10 tablespoons ketchup
• 4 tablespoons white wine vinegar
• 2 cups of water
• 2 egg whites, beaten with 1 tablespoon water
• 3 tablespoons cornstarch mixed with 3 tablespoons water
• 5 tablespoons canola oil
• 2 large Dungeness crabs (2 ½ lbs each), each cut into 6-8 pieces each
• Reserved crab roe from crab
• 10 cloves of garlic, coarsely chopped
• 10 slices of ginger, sliced and julienned finely,
• 4 tablespoons sugar or more to taste
• 1 teaspoon kosher salt
• 1 cup cilantro leaves, cut into 2 inches sprigs
• 1 cup scallions, green and white, julienned into 2 inches strips

Description

The Singaporeans Claim The Chili Crab As Their National Dish. As A Good Malaysian, This Was ^our^ Dish! But Since My Good Friend, Karina, Gave Me The Original Recipe For The Dish,…

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