Another Singapore original—a spicy and sweet tomato sauce, enhancing the delicious taste of fresh crabs. Sold in hawker centres and seafood restaurants in the country, and not to be missed when visiting the island state.
Clean and quarter the crabs, cracking the pincers to allow the flavours to penetrate. Pat dry, then deep-fry the crabs in 2 batches in hot oil in a wok for 3 minutes until the shells turn bright red. Remove from the heat and set aside to drain.
To make the Sauce, drain the oil in the wok and pour 4