🇸🇬 Singapore recipe
Chilli Crab
Chilli Crab is Singapore's most famous seafood dish, a glorious mess of whole mud crabs in a thick, tangy, sweet-spicy tomato and chili sauce enriched with beaten egg. Despite the name, the sauce is more sweet and savory than fiery, relying on the interplay of tomato, chili, vinegar, and sugar. The ritual of cracking the shells and mopping up every last drop of sauce with golden fried mantou buns is an essential part of the Singaporean dining experience.
Prep20 mins
Cook25 mins
Serves4
Difficultyhard
Ingredients
- 2 large mud crabs (about 500g each), cleaned, claws cracked, body quartered
- 4 tablespoons vegetable oil
- 6 cloves garlic, minced
- 3cm piece ginger, minced
- 4 red chilies, deseeded and finely chopped
- 3 tablespoons sambal oelek or chili paste
- 1 tablespoon fermented soybean paste (taucheo)
- 1 teaspoon belacan (shrimp paste), toasted
- 200ml tomato ketchup
- 100ml chili sauce (sweet chili)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 150ml water or chicken stock
- 2 large eggs, lightly beaten
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt to taste
- Fresh coriander and sliced spring onions for garnish
- Fried mantou buns for serving
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 420
- Protein
- 28 g
- Carbs
- 18 g
- Fat
- 26 g
