Chilli Crab辣椒蟹
Singapore's national dish, Chilli Crab is a sweet, savory, and spicy seafood delight featuring succulent crabs stir-fried in a rich tomato-chilli sauce, often thickened with egg ribbons. It's best enjoyed with fried mantou (buns) for soaking up the delicious gravy.
01Ingredients
- 2 Mud Crabs (approx. 1.2-1.5 kg total), cleaned and cut into pieces
- 4 tbsp Cooking oil
- 50 g Shallots, peeled
- 4 cloves Garlic, peeled
- 30 g Ginger, peeled
- 15 Dried chillies, soaked in hot water for 15 minutes and deseeded
- 3 Fresh red chillies, deseeded
- 1 stalk Lemongrass, bruised
- 1 sprig Curry leaves
- 120 ml Tomato ketchup
- 60 ml Chilli sauce (e.g., Sriracha or sweet chilli sauce)
- 2 tbsp Sugar
- 1 tsp Salt
- 0.5 tsp White pepper
- 240 ml Chicken stock
- 2 large Eggs, beaten
- 1.5 tbsp Cornstarch
- 3 tbsp Water (for slurry)
- 1 sprig Fresh coriander, for garnish
Nutrition (per serving)385kcal
- Protein32.5g
- Carbs18.2g
- Fat19.8g
Fiber 1.2 gSodium 1265 mg
02Steps
- Prepare the Crabs: Clean the Mud Crabs thoroughly. Remove gills and feathery parts. Crack the claws and cut the body into 2-4 pieces. Set aside.
- Make the Chilli Paste: Soak Dried chillies in hot Water for 15 minutes, then deseed. Blend the soaked Dried chillies, Fresh red chillies, Shallots, Garlic, and Ginger with a splash of Water until a smooth paste forms.
- Sauté Aromatics: Heat Cooking oil in a large wok over medium-high heat. Add Lemongrass and Curry leaves and stir-fry until fragrant, about 30 seconds.
- Cook Chilli Paste: Add the prepared chilli paste to the wok. Stir-fry for 5-7 minutes until the paste is fragrant and the oil separates.
- Add Sauces and Seasoning: Stir in Tomato ketchup, Chilli sauce, Sugar, Salt, and White pepper. Mix well.
- Simmer Crabs: Pour in Chicken stock and bring the sauce to a simmer. Add the prepared Mud Crabs to the wok. Cover and cook for 8-10 minutes, or until the Mud Crabs are fully cooked and turn bright red.
- Thicken Sauce: In a small bowl, whisk Cornstarch with Water (for slurry) to create a slurry. Pour the slurry into the simmering sauce while stirring constantly until the sauce thickens.
- Add Eggs: Reduce heat to low. Slowly pour in the beaten Eggs in a circular motion, stirring gently to create egg ribbons. Cook for another minute until the Eggs are just set.
- Serve: Transfer the Chilli Crab to a serving platter. Garnish with Fresh coriander. Serve hot, ideally with fried mantou (buns) for dipping.
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