Singaporean Chili Crab Dish (Printable Version)

A vibrant seafood dish tossed in a tangy, spicy chili sauce with fresh herbs and spices.

# The Ingredients You'll Need:

→ Seafood

01 - 2 whole live mud crabs (approximately 3.3 pounds), cleaned and cut into pieces

→ Sauce Base

02 - 3 tablespoons vegetable oil
03 - 1 medium onion, finely chopped
04 - 5 cloves garlic, minced
05 - 3 red chilies, deseeded and chopped
06 - 2 bird’s eye chilies, chopped (adjust to taste)
07 - 0.8 inch piece fresh ginger, peeled and minced

→ Sauce

08 - 1 cup tomato ketchup
09 - 2 tablespoons chili sauce (e.g., Sriracha or sambal oelek)
10 - 1 tablespoon sugar
11 - 1 tablespoon soy sauce
12 - 1 teaspoon fish sauce
13 - 1 cup chicken or seafood stock
14 - 1 teaspoon cornstarch mixed with 1 tablespoon water
15 - 2 large eggs, lightly beaten

→ Garnish

16 - 2 spring onions, sliced
17 - Fresh cilantro, chopped
18 - Lime wedges, for serving

# Step-by-Step Instructions:

01 - Heat vegetable oil in a large wok or deep pan over medium heat. Add chopped onion and sauté for 2 minutes until softened.
02 - Incorporate minced garlic, ginger, red chilies, and bird’s eye chilies. Stir-fry for 2 to 3 minutes until fragrant.
03 - Add crab pieces to the wok, tossing to coat with aromatics. Stir-fry for 3 to 4 minutes until shells begin to turn red.
04 - Pour in tomato ketchup, chili sauce, sugar, soy sauce, fish sauce, and stock. Stir thoroughly to blend all ingredients.
05 - Bring mixture to a boil, then reduce heat to maintain a simmer. Cook uncovered for 10 to 12 minutes, turning crab occasionally, until fully cooked.
06 - Add cornstarch slurry to the simmering sauce and stir to achieve a slightly thicker consistency.
07 - Slowly drizzle beaten eggs into the bubbling sauce while stirring gently to form silky ribbons.
08 - Remove from heat, garnish with sliced spring onions and chopped cilantro. Serve immediately with lime wedges and steamed buns or rice.

# Additional Tips::

01 -
  • The sauce clings to every crevice of the crab, rewarding you with bold flavor in every crack and bite.
  • It's messy in the best way, the kind of meal that makes you forget about manners and just enjoy.
  • The silky egg ribbons soften the heat and add a luxurious texture you didn't know you needed.
02 -
  • Don't overcrowd the wok or the crab will steam instead of sear, work in batches if you need to.
  • Taste the sauce before adding the eggs, you want the sweet, spicy, tangy balance locked in before the final step.
  • If the sauce tastes flat, a splash more fish sauce or a squeeze of lime will wake it right up.
03 -
  • Freeze the crabs for 15 minutes before cutting, it makes them easier to handle and more humane.
  • Use a spider strainer to turn the crab pieces without splashing sauce everywhere.
  • Double the sauce if you're serving it with rice, you'll want extra to spoon over every bite.
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