Singaporean Chili Crab Dish (Printable Version)

Whole crabs simmered in a tangy, spicy tomato chili sauce with fresh aromatics and herbs.

# Components:

→ Seafood

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

→ Sauce Base

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

→ Sauce

08 - 8.5 fl oz tomato ketchup
09 - 2 tbsp chili sauce (e.g., Sriracha or sambal oelek)
10 - 1 tbsp sugar
11 - 1 tbsp soy sauce
12 - 1 tsp fish sauce
13 - 8.5 fl oz chicken or seafood stock
14 - 1 tsp cornstarch mixed with 1 tbsp water
15 - 2 large eggs, lightly beaten

→ Garnish

16 - 2 spring onions, sliced
17 - Fresh cilantro, chopped
18 - Lime wedges, to serve

# Directions:

01 - Heat vegetable oil in a large wok or deep pan over medium heat. Add the chopped onion and sauté for 2 minutes until softened.
02 - Incorporate minced garlic, ginger, red chilies, and birds eye chilies. Stir-fry for 2 to 3 minutes until fragrant.
03 - Add crab pieces to the pan, tossing to coat with aromatics. Stir-fry for 3 to 4 minutes until shells begin turning red.
04 - Pour in tomato ketchup, chili sauce, sugar, soy sauce, fish sauce, and stock. Stir thoroughly to combine.
05 - Bring mixture to a boil, reduce heat, and simmer uncovered for 10 to 12 minutes, turning crab occasionally to ensure even cooking.
06 - Stir cornstarch slurry into the sauce to gently thicken.
07 - Slowly drizzle the beaten eggs into the bubbling sauce, 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 mantou or rice.

# Expert Tips:

01 -
  • The sauce is intoxicatingly tangy and spicy with just enough sweetness to make you reach for more, never cloying or one-dimensional.
  • Eating it becomes an experience—cracking shells, dipping bread, licking fingers—it's genuinely fun and messy in the best way.
  • Fresh crab becomes tender and absorbs the sauce flavors in minutes, unlike tougher proteins that need longer cooking.
02 -
  • Never overcook the crab or you'll end up with rubbery meat that no amount of sauce can rescue—it goes from perfectly tender to tough shockingly fast, so start checking at 10 minutes.
  • The cornstarch slurry matters more than most people think; without it the sauce stays thin and slides off the crab instead of clinging beautifully to every crack and crevice.
03 -
  • Make sure your wok is large and has high sides; the initial sizzle of crab hitting hot oil will splatter, and you need room to maneuver without sauce going everywhere (well, everywhere except the plate).
  • If the sauce seems too thin before adding eggs, the cornstarch slurry hasn't activated properly—wait another minute for it to fully thicken, watching it coat your spoon thickly.
Return