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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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