Singaporean Chili Crab (Printable)

Whole crabs tossed in tangy, spicy tomato sauce. Best with steamed buns or rice.

# Components:

→ Seafood

01 - 2 whole live mud crabs (approximately 3.3 lbs total), cleaned and cut into pieces

→ Sauce Base

02 - 3 tablespoons vegetable oil
03 - 1 medium onion, finely chopped
04 - 5 cloves garlic, minced
05 - 3 red chilies, deseeded and chopped
06 - 2 birds eye chilies, chopped (adjust to taste)
07 - 0.8 inch piece fresh ginger, peeled and minced

→ Sauce

08 - 1 cup tomato ketchup
09 - 2 tablespoons chili sauce (such as Sriracha or sambal oelek)
10 - 1 tablespoon sugar
11 - 1 tablespoon soy sauce
12 - 1 teaspoon fish sauce
13 - 1 cup chicken or seafood stock
14 - 1 teaspoon cornstarch mixed with 1 tablespoon water
15 - 2 large eggs, lightly beaten

→ Garnish

16 - 2 spring onions, sliced
17 - Fresh cilantro, chopped
18 - Lime wedges, to serve

# Directions:

01 - Heat vegetable oil in a large wok or deep pan over medium heat. Add onion and sauté for 2 minutes until softened.
02 - Incorporate garlic, ginger, red chilies, and birds eye chilies. Stir-fry for 2 to 3 minutes until fragrant.
03 - Add crab pieces and toss to coat with aromatics. Stir-fry for 3 to 4 minutes until shells begin turning red.
04 - Pour in tomato ketchup, chili sauce, sugar, soy sauce, fish sauce, and stock. Stir thoroughly to blend flavors.
05 - Bring mixture to a boil, then reduce heat and simmer uncovered for 10 to 12 minutes, turning crab occasionally until fully cooked.
06 - Stir cornstarch slurry into sauce to slightly thicken consistency.
07 - Drizzle beaten eggs slowly into bubbling sauce, stirring gently to form silky egg ribbons.
08 - Remove from heat. Garnish with spring onions and cilantro. Serve immediately with lime wedges and steamed buns or rice.

# Expert Advice:

01 -
  • The sauce is addictive in a way that makes you eat straight from the bowl when no one's looking.
  • It comes together faster than takeout, and your kitchen smells like a celebration.
  • Eating with your hands makes the whole meal feel like an event, even on a random Tuesday.
02 -
  • Don't skip cleaning and cutting the crabs before you start cooking—it's messy but necessary, and doing it ahead keeps your cooking tempo smooth.
  • The eggs should go in at the very end when everything is still bubbling; if the sauce cools too much, they'll clump instead of creating ribbons.
  • Tomato ketchup isn't a shortcut; it's the traditional ingredient that gives this dish its signature gloss and subtle sweetness.
03 -
  • If your sauce seems thin after simmering, don't panic—add cornstarch a tiny bit at a time rather than all at once, or it can clump.
  • The birds eye chilies pack serious heat in a small package; taste one before deciding how many to use in your batch.
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