Singapore Crab

1/2 cup vegetable oil

2 frozen Dungeness crab, cut in 1/2, cleaned and cracked

2 tsp. minced ginger

3 cloves garlic minced

3 fresh red chilies, minced

1 bunch shallots

1/4 c. ketchup

1 T. sugar

1 T. soy sauce

1 tsp. salt

Combine the ginger, garlic red chilies, 1/2 the bunch of shallots, ketchup, sugar, soy sauce and salt. Pour the sauce into a blender and mix completely. Cut the other 1/2 bunch of shallots into 1/4" pieces and set aside.

Heat a large skillet until very hot. Pour in the oil then the crab. The oil will pop so be careful. Sautee the crab until slightly browned (~2 min) then add the sauce. Stir fry both until the sauce begins to caramelize a bit. Serve immediately over rice (using all the sauce). Sprinkle w/ remaining shallots.

GREAT RECIPE FOR THE HOLIDAYS!!!