38min 4 ppl
Chilli Crab
28 minutes
4 people
Medium31–60 min or 7–12 steps
28 min · 7 steps
Medium: 31–60 min or 7–12 steps
350 kcalper person
Protein 30g
Carbs 20g
Fats 16g
About this dish
Singapore's signature seafood dish: fresh whole crab cooked in a sweet, tangy tomato and chilli sauce, finished with a swirl of egg to catch every drop for mopping up with bread.
Allergy Info
Eggs, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Shallotsroughly chopped4 whole
- Garlic clovesroughly chopped6 cloves
- Gingerroughly chopped30 g
- Red Chilliroughly chopped6 whole
- Spring onionssliced, to serve2 stalks
Fish & Seafood
- Whole crablive or freshly killed, cleaned, chopped into pieces, claws cracked2 whole
Dairy & Eggs
- Eggsbeaten2 whole
Dried Goods
- Sugar2 tbsp
- Cornflourmixed with a little cold water2 tbsp
- Water200 ml
Spices & Seasonings
- Fine sea salt0.5 tsp
Oils & Condiments
- Shrimp paste1 tsp
- ketchup4 tbsp
- Vegetable Oil3 tbsp
Utensils
- Blender
- Wok
Method
1
Blend the shallots, garlic, ginger, red chillies and shrimp paste to a smooth paste.
Approx. 4 minutes
2
Heat the vegetable oil in a wok over high heat and fry the paste for 4 minutes until fragrant and the oil separates.
Approx. 5 minutes
3
Add the crab pieces and stir-fry for 3 minutes to coat them in the paste.
Approx. 3 minutes
4
Stir in the ketchup, sugar, salt and water, cover and cook for 8 minutes, turning the crab occasionally, until the shells turn fully red and the flesh is opaque throughout.
Approx. 9 minutes
5
Stir the cornflour slurry into the sauce and cook for 2 minutes until it thickens and coats the crab.
Approx. 3 minutes
6
Drizzle in the beaten eggs and stir gently for 1 minute until they set into soft ribbons through the sauce.
Approx. 2 minutes
7
Scatter with spring onions and serve immediately with bread or rice for mopping up the sauce.
Approx. 2 minutes
