Savor Singapore Chilli Crab: A Flavorful Feast Awaits

Experience the delightful Singapore Chilli Crab, a flavorful dish with sweet, spicy, and tangy notes that's perfect for gatherings.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 people

Course: Dinner

Cuisine: Singaporean

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crab

1.5 kg Live Mud Crab The star of this whole crab recipe, offering sweet, meaty flesh.

For the Sauce

5 Red Cayenne Chilli Adjust according to your spice preference.
2 tbsp Taucu Paste Substitute with miso paste if needed.
6 Garlic Cloves Chop roughly to release their fragrance.
2 Eschalots A sweeter alternative to onions.
3 tbsp Ginger Chop for easy blending.
1/4 cup Canola Oil Used for sautéing aromatics.
1 tbsp Belachan Dried shrimp paste that contributes umami.
1 cup Tomato Passata Avoid concentrated tomato paste.
1/2 cup Sweet Chilli Sauce Crucial for authenticity.
2 tbsp Ketchup Adds a unique sweetness.
2 cups Water Helps adjust the sauce consistency.
1 Egg Whisked for texture and presentation.
3 tbsp White Vinegar Provides acidity to balance the flavors.

For Garnish

Fresh Coriander Enhances both presentation and flavor.
Green Onion Enhances both presentation and flavor.
Golden Mantou Buns Optional, perfect for scooping sauce.

Equipment

Blender
large deep pot
Sharp knife

Method

Step‑by‑Step Instructions for Singapore Chilli Crab

Prepare the Crab: Clean the live mud crab under cold running water. Cut the crab into halves and remove the triangular apron. Set aside tomalley and juices.
Make Chilli Paste: Blend the red cayenne chilis, taucu paste, garlic, eschalots, and ginger until smooth to create the core flavor base.
Cook Belachan: Heat canola oil in a pot over medium heat, add belachan, and sauté for about 2 minutes until fragrant.
Cook Chilli Paste: Add the blended chilli paste to the pot and simmer for about 3 minutes, stirring to prevent sticking.
Incorporate Sauce Ingredients: Pour in tomato passata, sweet chilli sauce, ketchup, and water, then simmer for approximately 4 minutes.
Add Crab Claws: Introduce the crab claws into the sauce and simmer for about 3 minutes.
Add Reserved Ingredients: Stir in the reserved tomalley and crab juices, add remaining crab pieces, cover and cook for 7 minutes.
Final Sauce Prep: Remove crab and whisk egg into the simmering sauce, then add white vinegar before returning crab to the pot.
Serve: Transfer crab pieces to a serving dish, pour sauce over and garnish with coriander and green onions. Serve with buns or rice.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 25gProtein: 30gFat: 40gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Opt for fresh live mud crab for the best flavor, and store leftovers properly for future meals.

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