Singaporean chili crab dish (Printable Version)

Whole crabs cooked in tangy, spicy tomato chili sauce, garnished with fresh herbs and lime wedges.

# What You'll Need:

→ Seafood

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

→ 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 according to preference)
07 - 0.8 inch piece fresh ginger, peeled and minced

→ Sauce

08 - ⅓ 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

# Directions:

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

# Expert Suggestions:

01 -
  • The sauce clings to every piece of crab with a balance of heat, sweetness, and umami that feels almost addictive.
  • It's the kind of dish that makes you forget about manners and dig in with your hands, which somehow makes it taste even better.
  • Once you master this, you'll find yourself craving it on lazy weekends when you want something restaurant-worthy but made at home.
02 -
  • Don't skip cleaning and cutting the crab yourself at least once—it teaches you exactly how much meat is in there and removes any fear of handling them in the future.
  • The eggs must go in last and off heat or low heat, or they'll scramble into rubbery bits instead of silky ribbons.
  • Fish sauce smells like a low tide, but trust it; it's the ingredient that makes people ask what your secret is.
03 -
  • Crack the crab pieces slightly before cooking to allow the sauce and heat to penetrate the shell; a light tap with a mallet does the job without shattering the meat inside.
  • If you're cooking for a crowd, assemble all your ingredients in small bowls before you start—once that wok is hot, you'll move fast and won't have time to chop.
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