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Reviewed Singapore-Style Chili Crabs

Jun 27, 2011 in Food Network Community Toolbox on

I substituted the ginger for galangal powder and Sriracha for the chili paste because I didn't have it. Both substitutions didn't seem to make a big difference as the dish was still delicious. My husband hates eating crab because it's messy but he was willing to dig in and get covered in crabby juices for this dish."

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