Singaporean chili crab dish (Printable)

A flavorful crab dish tossed in a spicy, tangy tomato chili sauce with aromatic spices and fresh herbs.

# What You'll Need:

→ Seafood

01 - 2 whole live mud crabs (approximately 3.3 lbs), cleaned and quartered

→ 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 - 1 inch fresh ginger, peeled and minced

→ Sauce

08 - 8.5 fluid ounces tomato ketchup
09 - 2 tablespoons chili sauce (such as Sriracha or sambal oelek)
10 - 1 tablespoon granulated 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

# How To Make It:

01 - Heat vegetable oil in a large wok or deep pan over medium heat. Add chopped onion and sauté for 2 minutes until softened.
02 - Incorporate minced garlic, ginger, red chilies, and bird’s eye chilies. Stir-fry for 2 to 3 minutes until fragrant.
03 - Add crab pieces to the wok and toss to coat with aromatics. Stir-fry for 3 to 4 minutes until shells start turning red.
04 - Pour in tomato ketchup, chili sauce, sugar, soy sauce, fish sauce, and stock. Stir thoroughly to combine all components.
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 in the cornstarch slurry to slightly thicken the sauce.
07 - Slowly drizzle beaten eggs into the bubbling sauce while gently stirring to form silky egg strands.
08 - Remove from heat, garnish with sliced spring onions and chopped cilantro. Serve immediately with lime wedges and steamed buns or rice.

# Expert Suggestions:

01 -
  • The sauce coats every crevice of the crab with a perfect balance of heat, sweetness, and umami that keeps you reaching for more.
  • Those silky egg ribbons aren't just pretty—they add richness and absorb all those incredible flavors.
  • It's a dish that feels restaurant-worthy but surprisingly achievable in your own kitchen.
02 -
  • Don't add the eggs if the sauce is too hot off the stove—they'll scramble into bits instead of forming ribbons; let it cool just slightly or the sauce will keep them tender and silky.
  • Buying live crabs means fresher, sweeter meat, but ask your fishmonger to clean and cut them ahead of time so you can skip the scariest part.
  • The sauce should coat the crab, not drown it; if yours looks too thin, you haven't cooked it long enough or your cornstarch slurry needs adjustment.
03 -
  • Cornstarch slurry is your secret weapon—it thickens the sauce without making it gluey, so it clings to the crab instead of sliding off.
  • If you can't find birds eye chilies, Thai chilies or even small red chilies work; the point is fresh, not a specific variety.
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