Next time you visit Singapore, you can taste Chef Kian's winning chili crab at the Jumbo Seafood Restaurant: www.jumboseafood.com.sg

Owner Jacqueline Tan is in the process of importing her chili crab sauce to America. She gave me a sample packet to try when we met at the Tiger Beer's Chili Crab Festival. It is delish and so convenient, much easier than a trip to Singapore! When Jacqueline secures US distribution, I'll announce the good news, so stay in touch.

© 2008 eleanor hoh

(L to R)

Winning Chef Kian with Chef Guan and restauranteur Jacqueline Tan.

Here's my easy version of the winning chef's recipe, using readily available ingredients from your local supermarket. I've adapted it to my visual approach but written it in a "recipe" format so those who don't know my system will understand.

    1 lb lump crab meat (Costco, Publix or mail order from http://www.floridaseafood.com)
    2-4 crab claws (precooked & available in season)

    4-8 cloves garlic, roughly chopped
    4 thin slices fresh ginger, shredded

Combine sauce ingredients in a bowl:
    1 tsp chili garlic sauce
    1 tsp brown bean sauce (I use Koon Chun brand, available at Asian supermarkets)
    1 tsp fresh squeeze lime or lemon juice
    1/2 tblsp tamari (I use San-J brand, a couple of dashes)
    1 1/2 tsp cornstarch (if using your shaker, 3-4 good shakes)

    1 large tomato roughly chopped
    2 scallions, cut into diagonals

1. Heat wok on high till it smokes (please note: only applies to cast-iron & carbon steel woks), add 3 swirls of oil round sides of wok. Immediately, add half of your garlic and ginger and stir-fry till just golden. Add in chopped tomatoes and fry till just soft, add in scallions and fry a little. Plate tomatoes & scallions.

2. Do the same process as in no.1. Heat wok, add oil, add rest of garlic and ginger, add in all sauce ingredients and fry till it starts to thicken, add back in the tomatoes and crab meat and claws and fry till warmed through, adjust seasonings to taste.

Garnish with a big handful of cilantro roughly chopped with wedges of lime or lemon. Vietnamese like to eat this with a baguette or bun. Asians like to have it with Jasmine rich and a side stir fry veggie.

The Costco lump crab meat was excellent, very meaty. I also bought a whole Dungeness crab to try. I took all the meat out from the main body and most of the bigger legs. Boy, it was a lot of work.

My philosophy is to keep it simple, so go with the lump crab meat and then add the claws for a visual display.

People who are familiar with my system will recognize the chili garlic preparation is simply a "sauce variation". Since I approach sauce as a step within the stir fry process, you can use this sauce with other "protein" choices. Here I tried it with shrimp and it turned out absolutely delicious. And notice-- frying the shrimp on its own makes them crispy. If you cook them IN the sauce, you'll be boiling them and they'll be soft.

For a serving suggestion, I would recommend a wonderful "flavor enhancer"... an ice cold Tiger Beer.