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Keyport Kitchens: Singapore Chili Golden King Crab

Featuring Chef Hans Korompis of The Market in Edmonds, WA

We join Chef Hans Korompis of The Market Fishmonger & Eatery in Edmonds, WA to prepare Singapore chili Golden King Crab. Take a look at the video! Chef Hans shares the recipe for the Singapore Chili sauce below.

Singapore Chili Sauce


4 cups tomato Ketchup

2 2/3 cups Sugar

2 TBSP Salt

4 ¼ TBSP Taucheo (Fermented Bean Paste)

4 TBSP  Oil

13 cups Water, Seafood stock or Vegetable Stock

6 cups  Shallots

2 ½ cups  Garlic Cloves

30 Red Chilies

2 cups Candle Nuts

3 cups  Galangal

5 cups Lime Juice

2 cups Belacan (Shrimp Paste)

12 stalks  Lemongrass


  1. Add galangal, shallots, garlic, stalk lemongrass, candle nuts, red chilis, 3 cups of lime juice into a food processor and blend into a paste.
  2. Cook paste in Dutch oven or Rondo pan with oil, caramelizing well but not to the point of burning.
  3. Deglaze pan with remaining 2 cups of lime juice, scrap bottom of pan.
  4. Add salt, sugar, fermented bean paste, and ketchup.
  5. Bring heat down to simmer, add water/stock
  6. Reduce by ¼, taste, season more if needed
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