Singapore Chilli Crab
The Quirky Foodster Team
Ingredients
- Whole mud crabs (approx. 800g / 1.75 lb each), cleaned and halved — 2
- Vegetable oil — 4 tbsp
- Garlic cloves, minced — 4
- Ginger, minced — 3 cm (1 in) piece
- Red chillies, blended into a paste — 3
- Chilli bean sauce — 1 tbsp
- Tomato ketchup — 200 g (7 oz)
- Sugar — 2 tbsp
- Water or stock — 200 ml (3/4 cup plus 2 tbsp)
- Eggs, lightly beaten — 2
- Spring onions, sliced, to garnish — 2
- Fried mantou buns, to serve
Method
- Heat the oil in a large wok and fry the garlic, ginger and blended chilli paste for 3-4 minutes until fragrant.
- Stir in the chilli bean sauce, ketchup and sugar, and cook for 2 minutes to combine.
- Add the water or stock and bring to a simmer.
- Add the crab pieces, cover and cook for 10-12 minutes, turning occasionally, until the crab is fully cooked and the shell is bright red.
- Uncover, drizzle in the beaten egg in a thin stream, stirring gently, and cook for 1 minute until just set into ribbons.
- Scatter with spring onions and serve immediately with fried mantou buns for dipping into the sauce.
Introduction: Widely considered Singapore's national dish, chilli crab features whole mud crabs stir-fried in a thick, sweet and spicy tomato-chilli sauce, finished with a swirl of beaten egg.
Cultural Background: Widely considered Singapore's national dish, chilli crab features whole mud crabs stir-fried in a thick, sweet and spicy tomato-chilli sauce, finished with a swirl of beaten egg. Created in Singapore in the 1950s, it is traditionally mopped up with fried mantou buns and remains a must-order dish at seafood restaurants across the island.
Tips: Use live or very fresh crab for the best texture and sweetness in the finished dish. Cover the wok while the crab cooks to help it cook through evenly without drying out.
Variations: Add a splash of Shaoxing wine to the sauce for extra aromatic depth. Adjust the sugar and chilli levels to taste; the dish should be balanced between sweet, spicy and savoury. There is no authentic vegetarian version of this dish, as whole crab is central to its identity.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently in a covered pan over low heat, adding a splash of water if the sauce has thickened too much.
Nutrition: Approx. 420 kcal, 32g protein, 24g carbs, 20g fat, 1g fibre per serving.
FAQs:
Q: What crab works best for this dish?
A: Mud crab, also known as Sri Lankan crab, is traditional for its size and meaty claws, though other large crab varieties can be substituted.
Q: Why do restaurants serve mantou with chilli crab?
A: Fried mantou buns are the classic accompaniment, perfect for soaking up the rich, sweet-spicy sauce left in the wok.
- Whole mud crabs (approx. 800g / 1.75 lb each), cleaned and halved — 2
- Vegetable oil — 4 tbsp
- Garlic cloves, minced — 4
- Ginger, minced — 3 cm (1 in) piece
- Red chillies, blended into a paste — 3
- Chilli bean sauce — 1 tbsp
- Tomato ketchup — 200 g (7 oz)
- Sugar — 2 tbsp
- Water or stock — 200 ml (3/4 cup plus 2 tbsp)
- Eggs, lightly beaten — 2
- Spring onions, sliced, to garnish — 2
- Fried mantou buns, to serve
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