Singaporean Chili Crab
Dive into the bold, vibrant flavors of Singaporean Chili Crab, a show-stopping seafood dish that’s as iconic as it is irresistible. This recipe features succulent mud crab bathed in a rich, tangy-sweet sauce that perfectly balances heat from red chilies with the umami depth of oyster sauce and sweet chili sauce. Aromatics like garlic, ginger, and onion add layers of fragrance, while a touch of beaten egg creates silky ribbons that enhance the luxurious texture. Traditionally served with steamed rice or pillowy mantou buns, this dish is perfect for soaking up the addictive sauce. Ready in under an hour, it’s a must-try for adventurous home cooks looking to experience one of Singapore’s most celebrated culinary delights. Garnish with fresh cilantro and a squeeze of lime for a zesty finish!
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Recipe Information
Ingredients
- 2 whole (approximately 1.5-2 pounds total) mud crab (live or fresh)
- 3 tablespoons vegetable oil
- 6 cloves (minced) garlic
- 2 inches (grated) ginger
- 4 small (finely chopped, adjust to taste) red chilies
- 1 medium (finely chopped) onion
- 3 tablespoons tomato paste
- 5 tablespoons ketchup
- 3 tablespoons sweet chili sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- 1 cup chicken stock
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 large (beaten) eggs
- 2 tablespoons (chopped, for garnish) cilantro
- 1 whole (cut into wedges, optional) lime
Instructions
Clean the crabs under cold running water. Remove the top shell, gills, and intestines. Rinse thoroughly. Chop each crab into 4 pieces, cracking the claws to help release flavor during cooking.
In a large wok or deep skillet, heat the vegetable oil over medium-high heat.
Add the garlic, ginger, red chilies, and onions to the wok. Stir-fry for 2-3 minutes until fragrant and softened.
Stir in the tomato paste, ketchup, sweet chili sauce, oyster sauce, and sugar. Cook for 1-2 minutes until the mixture is well combined.
Pour in the chicken stock and bring the sauce to a simmer.
Add the crab pieces into the wok, ensuring they are coated evenly with the sauce. Cover the wok and let the crab cook for 8-10 minutes, stirring occasionally.
Meanwhile, mix the cornstarch with water in a small bowl to create a slurry.
Uncover the wok and stir in the cornstarch slurry to thicken the sauce slightly. Cook for another 2-3 minutes.
Slowly pour the beaten eggs into the wok while stirring gently to create delicate egg ribbons.
Remove the wok from heat and garnish with chopped cilantro.
Serve hot with steamed rice or mantou buns, and lime wedges on the side for added zest if desired.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 5015 mg | 218% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 76.6 g | ||
| Protein | 196.9 g | 394% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1015 mg | 78% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3622 mg | 77% | |
*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.
