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Singapore-Style Chilli Crab

4.7 stars

Cooking the best chilli crab with thick savoury sauce, just like at a hawker stall in Singapore is rather easy. Even in Malaysia, chilli crab is enjoyed by the locals.

Total Time

Preparation 20 mins
Cooking 30 mins

Dish Type

Side

Alternate Names

辣椒螃蟹

Cuisines

Malaysian, Singaporean


Ingredients

Servings:  
1 kg crab
6 chilli peppers (fresh)
1 cm ginger
2 shallot(s)
8 garlic clove(s)
2 tbsp oil
1 tbsp fermented soybean paste (taucu)
300 g water
2 tbsp sugar
4 tbsp ketchup
1 tsp salt
1 tbsp corn flour
2 tbsp water
2 egg(s)

Nutrition per Serving

Calories

437 kcal

Carbs

30 g

Fat

12 g

Protein

51 g

Food Snaps

I made this dish with some modification to the recipe. I added more shallots and I blended the shallots, onions and garlic separately.  Similarly I fried up the shallots first, followed by garlic and then added in the chilies.   I think it it brings out more fragrance  from the spices.
I cooked this at 12am midnight with a vietnamese friend in hostel for supper... finger-licking good haha
Thank you for your video. I learned a lot. It came out so delicious. Spicy and Sweet. 
Thanks Again
Used frozen crab instead and it turned out great!
I made them as rustic as street food in indo
Just love how simple it is! ❤️

Background

Look no further for an easy crab recipe. Authentic chilli crab like in Singapore can be recreated in your kitchen, anywhere in the world! This crab dish is made out of a paste which has all the five basic taste of sweet, spicy, sour, salty and umami! There is a reason why it is listed #29 under CNN World’s 50 Most Delicious Food in 2017.

Despite its name, this dish is actually not spicy. This gravy is cooked in a gravy which is thick, sweet and savoury with only a slight tinge of spiciness. It is normally accompanied by deep fried or steamed Chinese buns also known as 'mantao'.

Type of crab

Normally, mud crabs are used to prepare this dish. In Germany, I was only able to get live brown crab instead but the result was still amazing. You may even use soft shell crabs if that is your preference. Use your creativity. I could also imagine some juicy and succulent prawns embedded in the sauce!

How to humanely kill the crab?

Cleaning the crab was bothersome but it is necessary to ensure that all impurities are removed. However, the first hurdle was to kill the crab. To do so, place the live crab in the freezer for 20 minutes. This will make them ‘sleep’. You can then quickly chop them up and cook immediately.

What is in the chilli crab sauce?

The chilli crab sauce combines chillies, ginger, garlic, ketchup and most importantly, fermented soy beans. The gravy is then thickened and egg is added to it.


Steps to Prepare

Singapore-Style Chilli Crab Step 1

Step 1 of 6

  • 1 kg crab

Clean the crab. Scrub shell with a brush to ensure no impurities. Cut crab into quarters. Crack the shell slightly and leave aside.

Singapore-Style Chilli Crab Step 2

Step 2 of 6

  • 6 chilli peppers (fresh)
  • 1 cm ginger
  • 2 shallot(s)
  • 8 garlic clove(s)
  • 2 tbsp oil

Blend chilies, ginger and garlic and shallots. Heat oil in a pan over low heat. Then, sauté blended ingredients until it is fragrant.

Singapore-Style Chilli Crab Step 3

Step 3 of 6

Add in the pieces of crab except for the upper section of the shell known as the carapace.

Singapore-Style Chilli Crab Step 4

Step 4 of 6

  • 1 tbsp fermented soybean paste (taucu)
  • 300 g water
  • 2 tbsp sugar
  • 4 tbsp ketchup
  • 1 tsp salt

Add fermented bean paste and continue sautéing for 3 minutes. Add water to the pan and increase the heat to allow it to boil. Then, add sugar, ketchup and salt. Once it boils, place the carapace on top and cover with the lid. Cook at medium heat for 10 minutes

Singapore-Style Chilli Crab Step 5

Step 5 of 6

  • 1 tbsp corn flour
  • 2 tbsp water
  • 2 egg(s)

Mix cornstarch and water. Then, add to pan to thicken the gravy. Once gravy thickens, add beaten eggs to gravy and cook for 3 minutes.

Singapore-Style Chilli Crab Step 6

Step 6 of 6

Dish it out and garnish with scallions and chilies. Serve with some fried steamed Chinese buns.

Published: September 26, 2016


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