Singapore Chilli Crab
The iconic Singapore dish. Mud crabs cooked in a rich, tangy, spicy tomato-based sauce. Mop it all up with mantou buns.
Ingredients
- 2 mud crabs (approx 700g each), cleaned and halved
- 3 tbsp vegetable oil
- 6 cloves garlic, minced
- 3 cm ginger, grated
- 4 red chillies, blended
- 4 tbsp tomato ketchup
- 2 tbsp chilli sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 cup water or stock
- 2 eggs, beaten
- Spring onions and coriander to garnish
- Fried mantou to serve
Instructions
- 1
Clean and halve the crabs. Pat dry.
- 2
Heat oil in a large wok over high heat. Add crab pieces, fry for 5 minutes until shells turn red. Remove and set aside.
- 3
In the same wok, sauté garlic and ginger until fragrant.
- 4
Add blended chillies and stir-fry for 2 minutes.
- 5
Add ketchup, chilli sauce, oyster sauce, sugar, and water. Bring to a simmer.
- 6
Return crab to the wok, toss to coat in sauce. Cover and cook for 10 minutes.
- 7
Drizzle beaten eggs into the sauce while stirring to create egg ribbons.
- 8
Garnish with spring onions and coriander. Serve with fried mantou.
Chef's Tips
Ask us to pre-clean your crabs when ordering. The sauce should be thick enough to coat the crab — add more stock if it dries out.