Chilli Crab 辣椒蟹

Singapore's national dish, Chilli Crab is a sweet, savory, and spicy seafood delight featuring succulent crabs stir-fried in a rich tomato-chilli sauce, often thickened with egg ribbons. It's best enjoyed with fried mantou (buns) for soaking up the delicious gravy.

Nutrition (per serving)

Ingredients

• 2 Mud Crabs (approx. 1.2-1.5 kg total), cleaned and cut into pieces
• 4 tbsp Cooking oil
• 50 g Shallots, peeled
• 4 cloves Garlic, peeled
• 30 g Ginger, peeled
• 15 Dried chillies, soaked in hot water for 15 minutes and deseeded
• 3 Fresh red chillies, deseeded
• 1 stalk Lemongrass, bruised
• 1 sprig Curry leaves
• 120 ml Tomato ketchup
• 60 ml Chilli sauce (e.g., Sriracha or sweet chilli sauce)
• 2 tbsp Sugar
• 1 tsp Salt
• 0.5 tsp White pepper
• 240 ml Chicken stock
• 2 large Eggs, beaten
• 1.5 tbsp Cornstarch
• 3 tbsp Water (for slurry)
• 1 sprig Fresh coriander, for garnish

Steps

1. Prepare the Crabs: Clean the Mud Crabs thoroughly. Remove gills and feathery parts. Crack the claws and cut the body into 2-4 pieces. Set aside.
2. Make the Chilli Paste: Soak Dried chillies in hot Water for 15 minutes, then deseed. Blend the soaked Dried chillies, Fresh red chillies, Shallots, Garlic, and Ginger with a splash of Water until a smooth paste forms.
3. Sauté Aromatics: Heat Cooking oil in a large wok over medium-high heat. Add Lemongrass and Curry leaves and stir-fry until fragrant, about 30 seconds.
4. Cook Chilli Paste: Add the prepared chilli paste to the wok. Stir-fry for 5-7 minutes until the paste is fragrant and the oil separates.
5. Add Sauces and Seasoning: Stir in Tomato ketchup, Chilli sauce, Sugar, Salt, and White pepper. Mix well.
6. Simmer Crabs: Pour in Chicken stock and bring the sauce to a simmer. Add the prepared Mud Crabs to the wok. Cover and cook for 8-10 minutes, or until the Mud Crabs are fully cooked and turn bright red.
7. Thicken Sauce: In a small bowl, whisk Cornstarch with Water (for slurry) to create a slurry. Pour the slurry into the simmering sauce while stirring constantly until the sauce thickens.
8. Add Eggs: Reduce heat to low. Slowly pour in the beaten Eggs in a circular motion, stirring gently to create egg ribbons. Cook for another minute until the Eggs are just set.
9. Serve: Transfer the Chilli Crab to a serving platter. Garnish with Fresh coriander. Serve hot, ideally with fried mantou (buns) for dipping.

Related recipes

More Singaporean recipes

Hainanese Chicken Rice Char Kway Teow Hainan Chicken Rice (Quick Poached Version) Black Pepper Crab Curry Fish Head Hokkien Mee (Singapore/Malaysia Style)