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Singaporean Chilli Crab Recipe

Delicious Singaporean Chilli Crab Recipe to Savor and Share

Enjoy a delightful Singaporean Chilli Crab recipe that blends sweet, spicy, and tangy flavors for a memorable dining experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Singaporean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crab
  • 4 pieces Crabs (Mud or Dungeness) Choose fresh crabs for the best flavor and texture.
For the Broth
  • 2 cups Chicken Stock Can substitute with vegetable stock or water if needed.
  • 1 teaspoon Salt Enhances overall flavor; adjust according to taste.
  • 1 tablespoon Sugar Brown sugar offers a richer flavor.
For the Sauce
  • 1/4 cup Red Chilli Sauce Adjust to control heat level.
  • 2 tablespoons Soy Sauce Optional for gluten-free diets.
  • 1/4 cup Tomato Ketchup Contributes sweetness and acidity.
  • 1 tablespoon Cornstarch Replace with arrowroot if unavailable.
  • 1 large Egg Adds richness and thickens the sauce.
For Seasoning & Garnish
  • 1/4 cup Coriander Leaves Fresh herb to garnish.
  • 2 tablespoons Peanut Oil Substitute with vegetable oil if necessary.
For the Spice Paste
  • 1 medium Onion/Shallots Shallots lend a sweeter touch.
  • 4 cloves Garlic Essential for flavor.
  • 1 inch Ginger Adds warmth and complexity.
  • 4 pieces Dry Red Chillies Adjust based on your heat preference.

Equipment

  • large wok
  • Blender
  • crab cracker or mallet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Start by thoroughly cleaning the crabs under cold water. Gently crack the legs and remove the top shell. Set aside.
  2. Soak the dry red chilies in warm water for about 15 minutes until softened. Blend with onion, garlic, and ginger to make a coarse paste.
  3. In a large wok, heat 2 tablespoons of peanut oil over medium-high heat. Add the spice paste and stir-fry for 3-4 minutes.
  4. Carefully add the cleaned crab pieces to the wok and sauté for about 2 minutes. Then pour in the chicken stock and cover. Simmer for 5-6 minutes.
  5. Remove the lid and stir in the red chili sauce, soy sauce, and tomato ketchup. Cook for an additional 4 minutes.
  6. Mix a tablespoon of cornstarch with an equal amount of water. Gradually add to the wok while whisking in a beaten egg. Cook until the sauce bubbles and thickens.
  7. Fold in half of the freshly chopped coriander leaves and adjust seasoning. Serve hot.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Crack the crabs for better flavor absorption. Use fresh ingredients for optimal taste and balance sugar and salt carefully.

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