Chili Crab (Singapore-Style)

Serves: 2–3
Prep time: 20 minutes
Cook time: 25–30 minutes

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Ingredients

For the crab

• 2 large mud crabs (about 1.2–1.5 kg total), cleaned and chopped into pieces

• 2 tbsp cooking oil

Aromatics & base

• 2 tbsp garlic, finely minced

• 1 tbsp ginger, finely minced

• 2 shallots, finely chopped

• 2–3 tbsp chili paste (adjust to heat preference)

• 1 tbsp tomato paste

• 1/2 cup tomato ketchup

Sauce

• 1 cup chicken stock or water

• 1 tbsp soy sauce

• 1 tbsp fish sauce

• 1–2 tsp sugar (to balance heat and acidity)

• 1 tsp rice vinegar or lime juice

Thickening

• 1 egg, lightly beaten

• 1 tbsp cornstarch mixed with 2 tbsp water

Garnish

• Fresh cilantro, chopped

• Spring onions, chopped

To serve

• Steamed rice or mantou (fried or steamed Chinese buns)

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Instructions

1. Prepare the crab
   Clean the crabs thoroughly. Remove the top shell, discard gills, and crack the claws slightly so the sauce can penetrate. Set aside.

2. Build the flavor base
   Heat oil in a large wok or deep pan over medium heat. Add garlic, ginger, and shallots. Sauté until fragrant and lightly golden.

3. Create the chili sauce
   Stir in chili paste and tomato paste. Cook for 1–2 minutes until the oil starts to separate slightly. Add ketchup and mix well.

4. Simmer the sauce
   Pour in chicken stock. Add soy sauce, fish sauce, sugar, and vinegar/lime juice. Stir and let the sauce simmer for 5 minutes to develop depth.

5. Cook the crab
   Add crab pieces to the pan, making sure they are coated in sauce. Cover and cook for 8–10 minutes, stirring occasionally, until the crab turns bright red and is fully cooked.

6. Thicken and finish
   Slowly pour in the cornstarch slurry while stirring until the sauce thickens to a glossy consistency. Reduce heat to low.
   Drizzle in the beaten egg in a thin stream, gently stirring to create silky egg ribbons.

7. Final touch
   Taste and adjust seasoning if needed. Turn off heat and garnish generously with cilantro and spring onions.

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Serving Notes

• Serve immediately with mantou to soak up the sauce or hot steamed rice.

• The sauce should be spicy, sweet, tangy, and rich—this balance is key.

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Pro Tips

• Fresh mud crab gives the best flavor and texture.

• If the sauce gets too thick, add a splash of stock.

• For extra heat, add chopped fresh red chilies with the aromatics.