Singaporean Chilli Crab

Ingredients

• 1kg fresh crabs, cleaned and quartered
• For sauce: 4 garlic cloves, 1 thumb ginger, 4 red chillies, 2 shallots — all blended
• 3 tbsp tomato paste
• 3 tbsp tomato ketchup
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp sambal
• 2 tbsp rice vinegar
• 300ml stock
• 1 tbsp cornflour with water
• 1 egg, beaten
• 3 tbsp oil
• Spring onion, coriander
• Fried mantou buns to serve

Instructions

1. Fry the chilli-garlic paste in oil until fragrant.
2. Add tomato paste, ketchup, soy, sugar, sambal and vinegar.
3. Pour in stock; bring to a simmer.
4. Add the crabs; cover and cook 8-10 minutes.
5. Thicken with cornflour slurry.
6. Drizzle the beaten egg in and stir gently to form ribbons.
7. Top with herbs.
8. Serve with steamed or fried mantou buns to mop up the sauce.

Serving suggestions

• Eat with your hands; have plenty of napkins.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions