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Singaporean Chili Crab Recipe

Hard-shelled crabs are cooked in a flavorful sweet, salty, and spicy tomato chili sauce.

Active:15 mins

Total:15 mins

Serves:2 servings

Ingredients

  • 1 tablespoon (8g) cornstarch
  • 2 tablespoons (30g) water
  • 7 tablespoons (104ml) peanut oil
  • 2 to 3 whole shallots, minced (about 1/2 cup)
  • 1 1/2-inch knob ginger, grated (about 2 tablespoons)
  • 6 medium garlic cloves, minced (about 2 tablespoons)
  • 4 Thai chiles, minced
  • 2 whole Mud or Dungeness crabs (about 1 pound each), prepared (see note)
  • 2 cups (500ml) homemade or store-bought low sodium chicken broth
  • 1/4 cup (66g) tomato paste
  • 1/2 cup (125ml) hot-sweet chili sauce (see note)
  • Salt, to taste
  • Sugar, to taste
  • 1 large egg, beaten
  • 1/2 cup thinly sliced green onions
  • 1 cup fresh cilantro leaves
  • Rice or steamed buns to serve on side

Directions

  1. In small bowl, whisk cornstarch with 2 tablespoons water; set aside. In large wok with lid (or Dutch oven), heat oil over medium heat until shimmering. Stir in shallots, ginger, garlic, and chiles. Cook and stir until fragrant, about 1 minute.
  2. Add crab pieces and broth. Increase heat to medium high and bring to a boil. Cover loosely and gently boil (decrease heat if necessary), until crab has turned red and is nearly cooked through, about 6 minutes.
  3. Remove cover and stir in tomato paste and chili sauce. Simmer 1 minute and season to taste with salt, sugar, or chili sauce. Stir in cornstarch mixture and bring to a boil to thicken.
  4. Remove from heat and whisk in egg. Stir in green onions. Ladle into serving dish, sprinkle with cilantro and serve.

Special equipment

Large wok with lid or Dutch oven

Notes

Notes: Crabs need to be rinsed well, cleaned, and cut into pieces. Check out this video by Sydney Fish Market on how to do it, or get your fishmonger to do it for you. I keep the creamy part inside the top shell for the extra crab flavor it lends to the dish. If using a wok with a lid, make sure it's supported well on the stove.

I used ABC brand hot chili sauce. I found that I didn't need to adjust my seasoning, but you may want to adjust so it has a balance of sweet, salty, and heat from the chiles.

Take care when eating the sauce—it may have bits of shell!