Description
This Irresistible Singaporean Chilli Crab recipe delivers a perfect balance of spicy, sweet, and savory flavors with tender crab simmered in a rich, fragrant chili sauce. Featuring a homemade spice paste and a luscious sauce thickened with cornstarch and enriched with egg, this dish is a celebrated seafood classic worth savoring with your favorite sides.
Ingredients
Scale
Seafood
- 2 crabs (Mud or Dungeness, fresh)
Spice Paste
- 1 large onion (or shallots for authentic taste)
- 20 cloves garlic
- 2 inches ginger
- 15-20 dry red chillies (soaked)
Sauce & Seasoning
- 500 ml chicken stock (can substitute vegetable stock for fish-free option)
- 2 tablespoons red chilli sauce
- 2 teaspoons soy sauce
- ½ cup tomato ketchup
- 1 tablespoon sugar
- Salt to taste
Thickening & Garnish
- 2 teaspoons cornstarch
- 1 egg (beaten; omit for vegan version)
- Coriander leaves (optional garnish)
Cooking Oil
- ¼ cup peanut oil
Instructions
- Prepare the Crabs: Clean the crabs thoroughly by removing the gills and rinsing under cold water. Slightly crack the legs to help the sauce absorb better during cooking.
- Make the Spice Paste: Soak the dry red chillies in water for about 15 minutes until softened. Blend the soaked chillies together with chopped onion, garlic, and ginger into a coarse puree.
- Prepare Cornstarch Slurry: Mix the cornstarch with a little cold water in a small bowl to create a slurry and set it aside for thickening the sauce later.
- Cook the Spice Paste: Heat the peanut oil in a large wok over medium heat. Add the spice paste and stir-fry it for 3-4 minutes until fragrant and aromatic.
- Cook the Crab: Add the cleaned crab pieces to the wok with the spice paste. Season with salt and sugar, tossing to coat the crab evenly. Cook for about 2 minutes to allow the flavors to meld.
- Simmer with Stock: Pour in the chicken stock, cover the wok, and let the crab simmer gently for 5-6 minutes to cook through and absorb the sauce.
- Add Sauces: Remove the cover and stir in the red chilli sauce, soy sauce, and tomato ketchup. Cover again and cook for another 4 minutes to deepen the flavors.
- Thicken Sauce and Finish: Gradually stir in the cornstarch slurry while mixing continuously. Add the beaten egg and half of the coriander leaves, allowing the sauce to thicken and the egg to cook for about 30 seconds.
- Serve and Garnish: Transfer the chili crab to a serving plate and garnish with the remaining coriander leaves. Enjoy with soft mantou buns or fragrant jasmine rice.
Notes
- Using fresh crabs enhances the flavor and texture of the dish.
- Shallots can be used instead of onions for a more authentic taste.
- Adjust the number of chillies to suit your preferred spice level.
- For a fish-free version, substitute chicken stock with vegetable stock and omit egg or replace with a vegan alternative.
- Cracking the crab legs before cooking helps the sauce penetrate better.
- This dish is best enjoyed fresh as leftovers may lose the sauce’s texture.
- Serve with steamed mantou buns or jasmine rice to soak up the delicious sauce.
