Singapore Chile Crabs
Dive into the bold and irresistible flavors of Singapore Chile Crabs, a dish that perfectly balances sweet, savory, and spicy elements in a rich, velvety sauce. This iconic seafood delight features fresh mud crabs (or blue crabs) cooked to tender perfection and smothered in a luscious blend of tomato ketchup, sweet chili sauce, and a touch of fermented bean paste for depth. Aromatics like garlic, ginger, and red chilies infuse every bite with warming spice, while a delicate egg ribbon adds silkiness to the sauce. Topped with fragrant scallions and cilantro, this Southeast Asian classic is best served with steamed white rice or pillowy mantou buns to soak up every drop of the bold, flavorful sauce. Perfect for sharing, this dish brings the vibrant essence of Singaporean street food straight to your table.
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Recipe Information
Ingredients
- 2 whole (about 2 pounds total) fresh mud crabs (or blue crabs)
- 2 tablespoons vegetable oil
- 4 large garlic cloves, minced
- 2 teaspoons ginger, grated
- 3 medium red chilies, finely chopped
- 2 large shallots, finely chopped
- 1 tablespoon fermented bean paste (taucheo)
- 6 tablespoons tomato ketchup
- 1 cup sweet chili sauce
- 1 cup water
- 2 tablespoons sugar
- 2 teaspoons dark soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons water (for cornstarch slurry)
- 2 large eggs, lightly beaten
- 2 stalks scallions, sliced (for garnish)
- 0.25 cup cilantro leaves (for garnish)
Instructions
Clean the crabs: Remove the shell, clean out the inside, and crack the claws and legs slightly to allow the sauce to penetrate. Cut each crab into 4 pieces and set aside.
In a large wok or deep skillet, heat the vegetable oil over medium-high heat.
Add the minced garlic, grated ginger, chopped red chilies, and shallots to the wok. Stir-fry for about 2-3 minutes until aromatic.
Stir in the fermented bean paste and cook for another minute, mixing well with the aromatics.
Add the tomato ketchup, sweet chili sauce, water, sugar, and dark soy sauce. Stir to combine and bring to a simmer.
Gently place the crab pieces into the sauce, turning them to coat completely. Cover the wok with a lid and simmer for 10-12 minutes, stirring occasionally to ensure even cooking.
Mix the cornstarch and water to create a slurry, then add it to the wok. Stir well and cook for 1-2 minutes until the sauce thickens.
Slowly pour the beaten eggs into the sauce in a thin stream, stirring gently to create ribbons of egg.
Remove the crab from the heat and garnish with sliced scallions and fresh cilantro leaves.
Serve immediately with steamed white rice or mantou (fried or steamed buns) for a complete meal.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 40.0 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 474 mg | 36% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1509 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
