Go Back
–+ servings
Savory Singaporean Chilli Crab

Savory Singaporean Chilli Crab: A Flavorful Seafood Adventure

Experience the bold flavors of Savory Singaporean Chilli Crab, a dish that intertwines tender crab meat with a rich, spicy-sweet sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Singaporean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crab
  • 750 grams Crab The star ingredient, providing sweet and tender meat; swap for prawns for an easier meal.
For the Sauce
  • 500 ml Chicken Stock Adds a depth of flavor to the sauce; vegetable stock or water can lighten it up.
  • Salt Enhances overall taste; adjust based on the saltiness of the stock.
  • 1 tablespoon Sugar Balances heat and acidity; feel free to increase if you prefer a sweeter sauce.
  • 2 tablespoons Red Chilli Sauce Infuses spice and vibrant color; adjust according to your heat tolerance.
  • 2 teaspoons Soy Sauce Provides umami flavor; you can use either light or dark soy sauce.
  • ½ cup Tomato Ketchup Adds sweetness and tang; substitute with fresh tomatoes for a fresher taste.
  • 2 teaspoons Cornstarch Thickens the sauce; mix with cold water before adding for the best texture.
  • 1 Egg Contributes richness to the sauce.
  • a handful Coriander Leaves Freshness garnish; can substitute with spring onions if desired.
  • ¼ cup Peanut Oil Cooking oil to sauté the spice paste; any neutral oil works as a good substitute.

Equipment

  • Wok
  • blender
  • mixing bowl
  • Airtight Container

Method
 

Step-by-Step Instructions
  1. Prepare the Crab: Begin by thoroughly cleaning 750 grams of fresh crab. Remove the gills and crack the legs to allow the delicious sauce to penetrate during cooking. Set aside your cleaned crab and get your wok ready.
  2. Make the Spice Paste: Soak a handful of dried red chillies in hot water for about 10 minutes. Blend them with a small chopped onion, garlic cloves, and ginger until you achieve a coarse paste.
  3. Cornstarch Preparation: In a small bowl, mix 2 teaspoons of cornstarch with some cold water to create a smooth slurry.
  4. Cook the Spice Paste: Heat ¼ cup of peanut oil in your wok over medium heat. Add the spice paste and fry it for 3 to 4 minutes until it becomes aromatic.
  5. Simmer the Crab: Introduce the cleaned crabs into the wok, tossing them gently to coat with the spice mixture. Pour in 500 ml of chicken stock, cover with a lid, and allow everything to simmer for 5 to 6 minutes.
  6. Add Sauces: Remove the lid and stir in 2 tablespoons of red chilli sauce, ½ cup of tomato ketchup, and 2 teaspoons of soy sauce. Cover and let it cook for an additional 4 minutes.
  7. Thicken Sauce: Uncover the wok and slowly pour in the cornstarch slurry while stirring gently. Quickly add 1 beaten egg and half of your chopped coriander leaves; stir for another 30 seconds.
  8. Serve: Carefully transfer the Savory Singaporean Chilli Crab to a serving platter. Garnish with the remaining chopped coriander leaves.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 3mg

Notes

Adjust the spice level according to your taste preferences. Serve with mantou or steamed jasmine rice for a complete meal.

Tried this recipe?

Let us know how it was!