Singapore Chilli Crab
Local name: 辣椒螃蟹
In short: Crab pieces simmered in a sweet, tangy and mildly hot tomato-chili gravy finished with swirled egg, made for mopping up with buns. It takes about 1 h in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Medium
- Calories
- 560 kcal
Chilli crab is a Singapore restaurant classic that families also cook at home for celebrations. Despite the name, the sauce is more sweet and tangy than fiery: tomato, chili, garlic and ginger are cooked down, then finished with a swirl of beaten egg that turns the gravy silky. The crab is cracked, simmered in the sauce and eaten by hand, with plenty of fried or steamed buns for mopping up. Expect to get messy, and keep napkins close.
Instructions
- Ask the fishmonger to kill, clean and cut the crabs, or buy cleaned raw crab pieces. Crack the claws with the back of a heavy knife so the sauce reaches the meat. Toss all the pieces with the 1 tablespoon cornstarch.
- Heat the oil in a large wok over high heat. Fry the crab for 3 to 4 minutes until the shells turn bright red-orange, then lift it out.
- Blend the chilies, garlic, ginger and shallots to a rough paste. Cook the paste in the same wok over medium heat for 4 minutes, stirring, until fragrant and the oil separates.
- Add the ketchup, sweet chili sauce, sugar, salt and water. Simmer for 5 minutes until the sauce thickens slightly.
- Return the crab to the wok and turn it in the sauce. Cover and simmer for 8 to 10 minutes, turning once, until the shells are fully red and the meat is opaque.
- Stir the cornstarch mixture into the sauce and simmer for 1 minute until glossy and thick.
- Lower the heat. Pour in the beaten eggs in a thin stream and stir gently once or twice so they set in ribbons. Turn off the heat and add the lime juice.
- Serve straight away with the buns and coriander, with finger bowls and plenty of napkins.
Tips
- No whole crab? Use 1 kg (2.2 lb) raw large prawns in the shell and simmer them for only 4 minutes, or thawed crab claws.
- For a more intense gravy, simmer the sauce 3 minutes longer before adding the egg. For more heat, keep the chili seeds and add a few small hot chilies.
Questions and answers
Is chilli crab very spicy?
No. It is mainly sweet and tangy with moderate heat. Keep the chili seeds in the paste for more fire, or remove them for a milder gravy.
What kind of crab is best for chilli crab?
Mud crab is the usual choice because the meat is firm and sweet. Dungeness or blue crab also work, and large prawns make a good stand-in.
Can I make the sauce ahead of time?
Yes. Make the sauce without the egg up to 2 days ahead and chill it. Reheat it, cook the crab in it, then add the egg and lime juice at the end.
How long does it take to make Singapore Chilli Crab?
About 1 h in total: 30 min of preparation and 30 min of cooking.
How many calories are in Singapore Chilli Crab?
About 560 kcal per serving, with 30 g of protein, 68 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 68 g |
| Fat | 17 g |
| Fiber | 4 g |
| Sugar | 20 g |
| Sodium | 1800 mg |
Estimated values, calculated from the ingredients.
