Description
Experience the bold and vibrant flavors of Singapore with this irresistible Chilli Crab recipe. Featuring fresh mud or Dungeness crabs simmered in a rich, spicy, and tangy chili sauce, this dish perfectly balances heat, sweetness, and umami. Garnished with fresh coriander and served with steamed jasmine rice or soft mantou buns, it promises a delightful and messy seafood feast that’s worth every bite.
Ingredients
Scale
Seafood
- 2 fresh Mud or Dungeness crabs
Spice Paste
- 1 large onion (or shallots for authenticity)
- 20 cloves garlic
- 2 inches ginger
- 15-20 dry red chillies (soaked in water for 15 minutes)
Sauce and Seasonings
- 500 ml chicken stock (or 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 and Garnishes
- 2 teaspoons cornstarch
- 1 egg (beaten, optional for richness)
- Coriander leaves (half for cooking, half for garnish)
- ¼ cup peanut oil for sautéing
Instructions
- Prepare the crabs: Clean the crabs thoroughly by removing the gills and rinsing under cold water. Slightly crack the legs to enable the sauce to penetrate during cooking.
- Make the spice paste: Soak dry red chillies in water for about 15 minutes until softened. Blend them together with chopped onion, garlic, and ginger into a coarse puree.
- Prepare cornstarch slurry: In a small bowl, mix cornstarch with a little cold water until smooth. Set this aside for thickening the sauce later.
- Cook the spice paste: Heat peanut oil in a large wok over medium heat. Add the blended spice paste and cook for 3-4 minutes until fragrant to release deep flavors.
- Cook the crab with spice paste: Add the cleaned crab pieces to the wok along with salt and sugar. Toss well to coat the crab evenly in the spice paste and cook for about 2 minutes.
- Simmer with stock: Pour in the chicken stock and cover the wok. Let it simmer for 5-6 minutes so the crab absorbs the flavors and cooks through.
- Add sauces and continue cooking: Uncover the wok, stir in red chilli sauce, soy sauce, and tomato ketchup. Cover again and cook for an additional 4 minutes to thicken and meld the sauce.
- Thicken sauce and enrich: Gradually stir in the cornstarch slurry while mixing gently. Add the beaten egg and half of the coriander leaves. Simmer for 30 more seconds until sauce thickens and egg cooks through.
- Serve and garnish: Transfer the cooked crab to a serving plate and sprinkle the remaining fresh coriander on top. Serve immediately with steamed jasmine rice or soft mantou buns for a complete meal.
Notes
- For a vegan version, omit the egg and substitute chicken stock with vegetable stock.
- Fresh crabs provide the best flavor but frozen crabs can also be used if cleaned properly.
- Adjust the number of chillies to control the heat level of the sauce.
- Soaking dry chillies helps reduce their intensity while still imparting depth of flavor.
- This dish is traditionally enjoyed with your hands—be prepared for a deliciously messy experience!
