Description
A mouthwatering Singaporean Chilli Crab recipe featuring fresh crabs cooked in a flavorful, spicy, and tangy chili sauce. This delightful dish offers a perfect balance of heat, sweetness, and umami, enhanced with a rich egg-thickened sauce and garnished with fresh coriander. Ideal for a memorable family meal or dinner party, served best with steamed jasmine rice or soft mantou buns to soak up the delicious sauce.
Ingredients
Scale
Seafood
- 2 crabs (Mud or Dungeness Crabs), cleaned
Spice Paste
- 1 large Onion (or shallots for authenticity)
- 20 cloves Garlic
- 2 inches Ginger
- 15-20 dry Red Chillies, soaked
Sauce & Seasonings
- 500 ml Chicken Stock (or vegetable stock for a fish-free option)
- 2 tablespoons Red Chilli Sauce
- 2 teaspoons Soy Sauce
- ½ cup Tomato Ketchup
- 1 tablespoon Sugar
- Salt, to taste
Thickener & Garnish
- 2 teaspoons Cornstarch
- 1 Egg, beaten (omit for vegan version)
- Coriander Leaves (optional, for garnish)
Cooking Oil
- ¼ cup Peanut Oil
Instructions
- Prepare the Crab: Clean the crabs thoroughly by removing the gills and rinsing under cold water. Slightly crack the legs to allow the sauce to infuse during cooking.
- Make the Spice Paste: Soak the dry red chillies in water for 15 minutes until softened. Blend these with chopped onion, garlic, and ginger into a coarse puree.
- Prepare Cornstarch Slurry: In a small bowl, mix cornstarch with a little cold water to create a slurry. Set aside.
- Cook the Spice Paste: Heat peanut oil in a large wok over medium heat. Add the prepared spice paste and sauté for 3-4 minutes until fragrant and aromatic.
- Add Crab and Season: Add the cleaned crabs to the wok along with salt and sugar. Stir well to coat the crab pieces evenly with the spice paste. Cook for about 2 minutes to lightly sear.
- Simmer with Stock: Pour in the chicken stock, cover the wok, and let it simmer for 5-6 minutes to allow the crab to cook through and flavors to meld.
- Incorporate Sauces: Remove the cover and stir in red chilli sauce, soy sauce, and tomato ketchup. Cover again and cook for another 4 minutes.
- Thicken and Finish: Gradually stir in the cornstarch slurry to thicken the sauce. Add the beaten egg and half the coriander leaves, simmer for an additional 30 seconds while stirring gently to combine.
- Garnish and Serve: Transfer the cooked crab to a serving dish. Top with the remaining fresh coriander leaves. Serve immediately with soft mantou buns or fragrant jasmine rice for an authentic experience.
Notes
- Using fresh crab is key to achieving the best flavor and texture.
- Adjust the number of chillies to control the heat level to your preference.
- Substitute chicken stock with vegetable stock for a pescatarian or fish-free version.
- Omit the egg to make this dish vegan-friendly and use vegetable oil instead of peanut oil if allergic.
- Serve with steamed jasmine rice or mantou buns to enjoy the delicious sauce fully.
- Cracking the crab legs slightly before cooking helps the sauce penetrate better, enhancing flavor.
