This Singaporean Chilli Crab is a spicy, sweet, and tangy seafood dish made with fresh crab, a rich spice paste, and a luscious sauce. It’s a perfect balance of flavors that combines the heat of red chillies, the sweetness of sugar, and the umami from soy sauce. Served with steamed buns or rice, this dish is a must-try for seafood lovers and will bring the authentic taste of Singapore to your kitchen.

Full Recipe:

Ingredients

• For the Crab:

  • 2 mud or Dungeness crabs (prepared)

  • 500 ml chicken stock

  • Salt to taste

  • 1 tbsp sugar

  • 2 tbsp red chilli sauce

  • 2 tsp soy sauce

  • 1/2 cup tomato ketchup

  • 2 tsp cornstarch

  • 1 egg (beaten)

  • Coriander leaves (for garnish)

  • 1/4 cup peanut oil

• For the Spice Paste:

  • 1 large onion (or 10 shallots)

  • 20 cloves garlic (peeled)

  • 2-inch piece of ginger (peeled)

  • 15-20 dry red chillies (soaked in hot water for 10 minutes)

Directions

1. Prepare the Crab:
   Clean the crabs by removing the shell, gills, and washing them under running water. Crack the crab legs slightly to allow the sauce to penetrate the meat. Set aside.

2. Make the Spice Paste:
   Soak the dry red chillies in hot water. Once softened, blend them with onions, garlic, and ginger into a coarse paste.

3. Prepare the Sauce:
   Mix 2 tsp cornstarch with 1/4 cup cold water to make a slurry. Whisk the egg and set aside. If using a chicken stock cube, dissolve it in hot water.

4. Cook the Crab:
   Heat peanut oil in a wok over high heat. Add the spice paste and sauté for 3-4 minutes until the raw smell dissipates. Add salt and sugar, stir for 1 minute. Add the crab and chicken stock, and cook for 5-6 minutes, covering the wok with a lid.

5. Add Sauces and Simmer:
   Stir in red chilli sauce, soy sauce, and tomato ketchup. Add the top shell of the crab back into the wok and spoon the sauce over it. Cover and cook for another 4 minutes.

6. Finish the Dish:
   Slowly add the cornstarch slurry and mix until the sauce thickens. Add the beaten egg and half of the coriander leaves. Stir gently and simmer for 30 more seconds.

7. Serve:
   Garnish with the remaining coriander leaves and serve hot with rice, toasted bread, or mantou.

Nutrients

• Calories: 348 kcal

• Carbohydrates: 43g

• Protein: 10g

• Fat: 18g

• Saturated Fat: 3g

• Polyunsaturated Fat: 6g

• Monounsaturated Fat: 8g

• Trans Fat: 0.01g

• Cholesterol: 45mg

• Sodium: 726mg

• Potassium: 991mg

• Fiber: 5g

• Sugar: 23g

• Vitamin A: 3012 IU

• Vitamin C: 252 mg

• Calcium: 89 mg

• Iron: 3 mg

The Crab: Fresh and Flavorful

For this dish, you can use mud crabs or Dungeness crabs, both of which have tender, sweet meat that pairs wonderfully with the bold sauce. The crabs should be cleaned properly before cooking—removing the shell and gills, and cracking the legs slightly to allow the sauce to penetrate the meat. This ensures that the crab absorbs all the flavors of the sauce and becomes infused with the spice, sweetness, and tanginess that define Singaporean Chilli Crab.

Cracking the legs is also essential for getting to all the juicy crab meat. This step ensures that the sauce can coat every piece of crab, making each bite flavorful and satisfying.

The Spice Paste: The Heart of the Dish

The spice paste is the soul of Singaporean Chilli Crab, and it’s made from a blend of aromatic ingredients like onions, garlic, ginger, and dried red chillies. The dried red chillies are soaked in hot water to soften them before blending into a coarse paste. This mixture is sautéed to release its fragrance and mellow the raw edge of the spices.

The heat from the chillies is balanced by the sweetness of the sugar and the depth of flavor from the garlic and ginger. Together, these ingredients form a rich, fragrant base that gives the dish its signature spice and aroma.

The Sauce: Sweet, Savory, and Slightly Spicy

The sauce for this dish is a delightful combination of sweet, savory, and tangy elements. Red chilli sauce adds a fiery kick, while soy sauce and tomato ketchup provide a balanced umami flavor. The sweetness comes from the sugar, which contrasts beautifully with the spice, and the peanut oil used to cook the crab adds a rich, slightly nutty flavor.

To thicken the sauce and make it more luscious, a cornstarch slurry is added, and then a beaten egg is stirred in to give the sauce a silky smooth texture. This step also helps to create a velvety finish that coats the crab meat perfectly, making it even more enjoyable.

How to Make Singaporean Chilli Crab

This dish might sound complex, but it’s actually straightforward to make. Here’s how to put it all together:

1. Prepare the Crab: Clean the crabs by removing the shell and gills. Crack the legs slightly to allow the sauce to soak in. Set the crabs aside.

2. Make the Spice Paste: Soak the dried red chillies in hot water for about 10 minutes until they soften. Blend the chillies with onions, garlic, and ginger to form a coarse paste.

3. Prepare the Sauce: In a small bowl, make a cornstarch slurry by mixing cornstarch with cold water. Whisk the egg and set it aside. If you’re using a chicken stock cube, dissolve it in hot water.

4. Cook the Crab: Heat peanut oil in a wok over high heat. Add the spice paste and sauté for 3-4 minutes until fragrant. Stir in the salt and sugar, then add the crab and chicken stock. Cook for 5-6 minutes with the wok covered to allow the crab to absorb the flavors.

5. Add the Sauces: Stir in the red chilli sauce, soy sauce, and tomato ketchup. Add the top shell of the crab back into the wok and spoon the sauce over it. Cover and cook for an additional 4 minutes.

6. Finish the Dish: Slowly add the cornstarch slurry to thicken the sauce, followed by the beaten egg and half of the coriander leaves. Stir gently and simmer for 30 seconds more.

7. Serve: Remove from heat, garnish with the remaining coriander leaves, and serve hot with steamed rice, toasted bread, or mantou (Chinese steamed buns).

Serving Suggestions for Singaporean Chilli Crab

• With Steamed Buns (Mantou): This is the classic pairing for Singaporean Chilli Crab. The soft, fluffy steamed buns are perfect for dipping into the rich, spicy sauce. They soak up the sauce beautifully, making every bite a delight.

• With Rice: Serve the crab with steamed white rice or jasmine rice. The rice helps balance the spiciness and sweetness of the dish and is great for soaking up the sauce.

• With Stir-Fried Vegetables: Pair the crab with some stir-fried greens, such as bok choy, spinach, or Chinese broccoli, to add more vegetables to the meal while keeping the flavors light and fresh.

• With Toasted Bread: If you prefer something a bit heartier, serve the crab with toasted bread to soak up every last bit of the sauce.

Nutritional Information

This Singaporean Chilli Crab dish offers a delightful mix of protein and flavors. Each serving contains approximately 348 calories, making it a relatively light yet satisfying meal. The dish provides 10g of protein from the crab, along with 18g of fat, of which 3g are saturated fat. It also contains 43g of carbohydrates, with 5g of fiber and 23g of sugar. The dish is rich in vitamins, particularly vitamin C (252mg), which comes from the fresh ingredients and spices. It also provides a moderate amount of sodium (726mg), so it’s important to adjust seasoning to your preference.

Conclusion

Singaporean Chilli Crab is an indulgent and flavorful dish that combines the heat of chillies, the sweetness of sugar, and the umami from soy sauce, all wrapped around tender, juicy crab meat. Whether you’re hosting a dinner party or enjoying a special meal at home, this dish brings the authentic taste of Singapore right to your kitchen. The richness of the sauce, paired with the crispy bread or steamed rice, makes it an unforgettable meal for seafood lovers. With just a few simple ingredients and steps, you can recreate this iconic dish in the comfort of your own home.