Singaporean Chili Crab Delight (Print view)

A flavorful Singaporean dish with whole crab in a spicy, sweet tomato chili sauce paired with sides.

# List of Ingredients:

→ 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 bird's eye chilies, chopped (adjust to taste)
07 - 0.8 inch piece fresh ginger, peeled and minced

→ Sauce

08 - 8.5 ounces 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 - 8.5 fluid ounces 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, for serving

# Step-by-Step Directions:

01 - Heat the vegetable oil in a large wok or deep pan over medium heat. Add the onion and cook for 2 minutes until softened.
02 - Incorporate garlic, ginger, red chilies, and bird's eye chilies. Stir-fry for 2 to 3 minutes until fragrant.
03 - Add the crab pieces and toss to coat with the aromatics. Stir-fry for 3 to 4 minutes until the shells begin to turn red.
04 - Add tomato ketchup, chili sauce, sugar, soy sauce, fish sauce, and stock. Stir thoroughly to combine. Bring to a boil, then reduce heat and simmer uncovered for 10 to 12 minutes, turning the crab occasionally until fully cooked.
05 - Stir in the cornstarch slurry to slightly thicken the sauce.
06 - Slowly drizzle beaten eggs into the bubbling sauce, stirring gently to create silky egg ribbons.
07 - Remove from heat. Garnish with sliced spring onions and chopped cilantro. Serve immediately with lime wedges and steamed mantou or rice.

# Expert Suggestions:

01 -
  • The sauce strikes that perfect balance between tangy, spicy, and a whisper of sweetness that makes you crave another spoonful.
  • It's showstopping enough to impress guests but honest enough that you'll happily make it on a quiet Tuesday night just for yourself.
  • The silky egg ribbons transform it from a simple seafood dish into something luxurious without any fuss.
02 -
  • Live mud crabs are crucial—they have sweeter, firmer meat that won't fall apart during cooking, and they're worth hunting for at a proper Asian fishmonger.
  • Don't add the eggs until after you've removed the pan from direct heat, or they'll scramble into tiny bits instead of forming those elegant ribbons.
  • Ketchup really is the secret ingredient here; it's what gives the sauce its distinctive Singaporean chili crab character that no other tomato product can replicate.
03 -
  • Keep your heat at medium to medium-high throughout; if your wok is too hot, the aromatics will burn before releasing their flavor.
  • Taste the sauce as you build it and adjust the balance of sweet, spicy, and salty to your preference—cook's intuition matters here more than exact measurements.
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