Singapore Chilli Crab

Based on 2 ratings

15

min

Preparation

30

min

Cook

Med

Difficulty

5

Steps

15

Ingredients

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!

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

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