Singapore Style Chili Crabs
Dive into the vibrant flavors of Singapore with this mouthwatering Singapore Style Chili Crabs recipe, a beloved dish that's both bold and comforting. Featuring sweet and succulent mud crabs bathed in a rich, spicy-sweet sauce made from aromatic ginger, garlic, red chilies, and a tangy blend of ketchup, chili sauce, and soy sauce, this dish is a true seafood lover's delight. Silky egg ribbons add a touch of elegance, while the cornstarch thickens the sauce to a luscious consistency. Garnished with fresh cilantro and served with lime wedges, this iconic recipe pairs perfectly with steamed rice or fluffy mantou to soak up the addictive sauce. Easy to prepare in under an hour, it's an irresistible centerpiece for special occasions or a memorable dinner with friends. Keywords: Singapore chili crabs, spicy seafood recipe, Asian crab recipe, iconic Singapore dish, seafood dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large (about 1.5 lbs each) whole crabs (mud crabs or blue swimmers)
- 3 tablespoons cooking oil
- 2 inches, finely chopped ginger
- 4 minced garlic cloves
- 3 finely chopped red chilies
- 4 finely chopped shallots
- 0.25 cup ketchup
- 2 tablespoons chili sauce (e.g. sambal or Sriracha)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons sugar
- 2 lightly beaten eggs
- 1.5 cups water
- 1 tablespoon cornstarch
- 2 tablespoons, chopped (for garnish) fresh cilantro leaves
- 2 for serving lime wedges
Instructions
Clean the crabs by removing the shell, gills, and any innards. Rinse well under running water and cut each crab into 2-4 pieces for easier cooking.
In a large wok or deep skillet, heat 3 tablespoons of cooking oil over medium heat.
Add the chopped ginger, garlic, red chilies, and shallots to the wok. Stir-fry for 1-2 minutes or until aromatic.
Mix together the ketchup, chili sauce, soy sauce, oyster sauce, and sugar in a bowl. Add this mixture to the wok and stir well to combine.
Pour in 1.5 cups of water and bring the sauce to a boil. Let it simmer for 3-4 minutes.
Add the crab pieces to the wok, tossing them in the sauce to coat evenly. Cover the wok with a lid and let the crabs cook for about 10-12 minutes, stirring occasionally. The crabs will turn bright orange when fully cooked.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Add this to the sauce and stir well to thicken slightly.
Slowly drizzle the beaten eggs into the wok while stirring the sauce gently. This will create silky egg ribbons throughout the sauce.
Check the seasoning and adjust with more sugar or chili sauce if needed.
Garnish with freshly chopped cilantro and serve hot with lime wedges on the side. Enjoy with steamed rice or mantou (Chinese steamed buns).
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1093 mg | 364% | |
| Sodium | 5832 mg | 254% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 55.1 g | ||
| Protein | 267.0 g | 534% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1413 mg | 109% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4674 mg | 99% | |
*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.
