Chilli crab

Singapore might just win the award for messiest national dish, but eating spicy-sweet stew like chili crab (also called "chilli crab") with your hands, the way it's most commonly done in the country, is one of the most delicious messes you'll get into—and fun, too. Chili crab is traditionally served with Chinese-style steamed buns called mantou, but a baguette, which the chef uses, or any type of mild white bread is also great for dipping in the sauce. Wash it all down with a cold beer.

Ingredients

* 2 whole cooked Dungeness crabs
* 1/4 cup tomato ketchup
* 2 tablespoons hot chili paste
* 2 tablespoons oyster sauce or Indonesian soy sauce
* 2 tablespoons dark soy sauce or regular soy sauce
* 1 tablespoon tamarind paste
* 3 tablespoons peanut oil
* 4 scallions, sliced thin
* 1 (1-inch) piece fresh ginger, peeled and chopped
* 4 cloves garlic, chopped
* 1 serrano chile, chopped
* 2 tablespoons chopped fresh cilantro leaves, plus more for garnish

Directions

Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in half and then cut between each leg. Crack the legs and claws with the back of the knife or a hammer and set aside.

In a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute. Add the crab and stir-fry for another minute. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.

Put onto a platter and garnish with the rest of the chile and cilantro. Serve with plenty of napkins!