Description
This irresistible Singaporean Chilli Crab recipe delivers a perfect balance of sweet, spicy, and savory flavors with fresh crabs cooked in a rich chili-tomato sauce. It’s a messy yet rewarding dish that’s a must-try for seafood lovers craving authentic Southeast Asian cuisine.
Ingredients
Scale
Seafood
- 2 Mud or Dungeness Crabs (fresh, whole)
Spices and Flavorings
- 1 large Onion (or shallots for authentic flavor)
- 20 cloves Garlic
- 2 inches Ginger
- 15-20 dry Red Chillies (or fresh red chillies if preferred)
Liquids and Sauces
- 500 ml Chicken Stock (can substitute with vegetable stock)
- 2 tablespoons Red Chilli Sauce
- 2 teaspoons Soy Sauce
- ½ cup Tomato Ketchup
Other Ingredients
- 1 tablespoon Sugar
- 2 teaspoons Cornstarch
- 1 Egg
- ¼ cup Peanut Oil
- Salt to taste
- Coriander Leaves (optional, for garnish)
Instructions
- Prepare the Crabs: Clean and cut the crabs into manageable pieces, cracking the claws slightly for flavor infusion during cooking.
- Make the Spice Paste: In a blender or mortar and pestle, combine onion, garlic, ginger, and red chillies to create a smooth paste that forms the base of the sauce.
- Sauté the Paste: Heat peanut oil in a large wok or skillet over medium heat. Add the spice paste and sauté until fragrant and aromatic, about 5-7 minutes.
- Add Liquids and Seasonings: Pour in chicken stock, red chilli sauce, soy sauce, and tomato ketchup. Stir in the sugar and bring the sauce to a gentle simmer.
- Cook the Crabs: Add crab pieces to the sauce, cover, and cook for about 15-20 minutes until the crabs turn bright red and the flavors meld together.
- Thicken the Sauce: Mix cornstarch with a little water to create a slurry and stir it into the simmering sauce to thicken it nicely.
- Finish with Egg: Beat the egg lightly and drizzle it slowly into the sauce while stirring to add richness and texture.
- Garnish and Serve: Sprinkle chopped coriander leaves on top for freshness and serve immediately with steamed rice or mantou buns.
Notes
- Use fresh crabs for the best flavor and texture.
- Adjust chillies based on your heat preference; removing seeds reduces spiciness.
- For a vegetarian or vegan version, substitute chicken stock with vegetable stock and omit the egg.
- This dish is traditionally messy to eat but that’s part of the fun!
- Serve with plenty of napkins or finger bowls for easy cleanup.
