Chilli Crab (Singapore-Style)
A rich, sweet, spicy, and savory crab dish with a thick, glossy sauce—one of Singapore’s most iconic seafood recipes.
Ingredients
- 2 large mud crabs cleaned and cut
- 2 tbsp oil
- 1 tbsp ginder finely chopped
- 1 tbsp garlic finely chopped
- 1 small onion finely chopped
- 2 tbsp red chilli paste
- 3 tbsp tomato ketchup
- 1 tbsp chilli sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 cup chicken or seafood stock
- 1 egg lightly beaten
- 1 tbsp cornflour + 2 tbsp water
- 1 tsp vinegar or lemon juice
- Spring onions for garnish
Instructions
Prepare crab:
- Clean and cut the crab.
- Slightly crack the claws to allow sauce to absorb.
Sauté base:
- Heat oil in a wok.
- Add ginger, garlic, and onion.
- Fry until fragrant.
Make sauce base:
- Add chilli paste and cook for 2–3 minutes until oil separates.
Build flavor:
- Add ketchup, chilli sauce, soy sauce, and sugar.
- Mix well.
Cook crab:
- Add crab pieces and toss to coat.
- our in stock, cover, and cook for 8–10 minutes until crab is fully cooked.
Thicken gravy:
- Add cornflour slurry and simmer until the sauce thickens.
Egg swirl:
- Slowly pour beaten egg while gently stirring to create silky ribbons.
Finish:
- Add vinegar or lemon juice.
- Garnish with spring onions and serve hot.
Notes
Pro Tips:
✔ Crack crab claws for better flavor absorption.
✔ Do not overcook crab to keep it juicy.
✔ Add egg slowly for perfect silky texture.
✔ Balance sweet, spicy, and tangy flavors.
✔ Serve immediately for best taste.
✔ Do not overcook crab to keep it juicy.
✔ Add egg slowly for perfect silky texture.
✔ Balance sweet, spicy, and tangy flavors.
✔ Serve immediately for best taste.