Singapore Chilli Crab

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A must-try in Singapore, this spicy seafood dish has captured the hearts of locals and tourists alike.

Let's start cooking!

Grind spice paste with a mortar and pestle

Step 1 - Grind spice paste

  • Using a mortar and pestle, grind dried chili powder, garlic, shallots and ginger until smashed and well combined.
Grinded spice paste added to heated pan

Step 2 - Deep-fry spice paste

  • In a pan on medium heat, heat up 3 Tbsp vegetable oil and stir-fry spice paste for 5 minutes.

  • Add chili sauce, 2 Tbsp sugar, 2 Tbsp white vinegar, tomato sauce, ½ tsp salt and grated pineapple.

  • Let it simmer on medium-low heat for 15 minutes.

Deep fried crabs

Step 3 - Deep-fry crabs

  • In a bowl, add 100 g cornstarch and lightly coat crabs until evenly coated.
You may substitute mud crabs with soft shell crabs.
  • In a pot, heat up enough oil for deep-frying.

  • Gently place coated crabs into the hot oil and let it deep-fry for 5 to 8 minutes, until cooked.

  • Remove from oil and drain on paper towel-lined plate.

Egg ribbons in chili sauce

Step 4 - Make egg ribbons

  • Bring sauce to a boil and drizzle in beaten eggs, taking care not to stir until egg ribbons forms.

  • Once egg ribbons form, add cornstarch slurry into the sauce and mix well until sauce thickens.

Fried crabs added to chili sauce

Step 5 - Stir in fried crabs

  • Gently stir in fried crabs and toss well.

  • Let it simmer, uncovered, for 5 minutes.

Singapore chili crab is listed as one of the World’s 50 most delicious food.

Garnish and serve!

Transfer chili crab into serving dish. Garnish with finely sliced spring onion and serve hot.

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