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Singapore Chilli Crab Recipe

Singapore Chilli Crab Recipe

Singapore Chilli Crab Recipe

Another Singapore original—a spicy and sweet tomato sauce, enhancing the delicious taste of fresh crabs. Sold in hawker centres and seafood restaurants in the country, and not to be missed when visiting the island state.

Ingredients :

  • 3 fresh crabs (about 21/2 kg/ 5 lbs total) Oil for deep-frying
  • 1 cup (250 ml) chicken stock or 1/4 teaspoon chicken stock granules dissolved in 1 cup (250 ml) hot water
  • 1 egg, lightly beaten
  • 1 tablespoon cornstarch dissolved in 3 tablespoons water
  • 1/2 teaspoon salt
  • 1 teaspoon white pepper
  • 1 spring onion, thinly sliced, to garnish

Sauce

  • 4 tablespoons oil
  • 8 cloves garlic, minced
  • 1 large onion, diced
  • 5 cm (2 in) young ginger, sliced
  • 2 teaspoons black bean paste (tau cheo)
  • 3-5 red finger-length chillies, deseeded and sliced
  • 2 tomatoes, diced
  • 4 tablespoons sweet bottled chilli sauce
  • 4 tablespoons bottled tomato ketchup
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon chilli powder (optional)
  • 1/2 teaspoon ground white pepper

Method :

  1. Clean and quarter the crabs, cracking the pincers to allow the flavours to penetrate. Pat dry, then deep-fry the crabs in 2 batches in hot oil in a wok for 3 minutes until the shells turn bright red. Remove from the heat and set aside to drain.
  2. To make the Sauce, drain the oil in the wok and pour 4 tablespoons of fresh oil into it. Stir-fry the garlic, onion, ginger, black bean paste and chillies over high heat until fragrant, about 1 to 2 minutes. Add the tomatoes, chilli sauce, tomato ketchup, sesame oil, soy sauce and sugar, and mix well. Then reduce the heat and simmer for 1 minute. Add the chilli powder, if using, and season with the pepper.
  3. Return the crabs to the wok and toss to coat with the Sauce. Add the chicken stock and cook over high heat for 3 minutes. Add the egg and cornstarch, and stir until the Sauce thickens, about 1 minute. Season with the salt and pepper. Garnish with the freshly sliced spring onion and serve immediately.

Serves 4-6
Preparation time : 30 mins
Cooking time : 15 mins

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Murtabak Recipe – Indian Flatbread Stuffed with Spicy Minced Meat and Onion Recipe”