introduction
This Singapore Chilli Crab is a tasty, saucy crab dish from Singapore. It has sweet, tangy, and spicy flavors. It is good for family meals or for guests. If you like crab in salads, try a light starter like a simple crab salad before the main dish.
why make this recipe
Make this recipe because it is:
- Full of bold flavor with simple ingredients.
- Fast to cook once the sauce is ready.
- Great for sharing with friends and family.
- A good way to enjoy fresh crab without hard steps.
how to make Singapore Chilli Crab
Ingredients :
- 2 large crabs
- 4 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2 red chilies, chopped
- 1/4 cup tomato ketchup
- 3 tablespoons chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 cup chicken stock
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon sugar
- Salt to taste
- Chopped green onions for garnish
- Steamed buns or rice for serving
Directions :
- Clean and cut the crabs into quarters.
- Heat oil in a large wok over medium heat.
- Add garlic, ginger, and chilies; stir-fry until fragrant.
- Add tomato ketchup, chili sauce, soy sauce, rice vinegar, and chicken stock; bring to a simmer.
- Add the crabs and coat them in the sauce, cooking for about 10-12 minutes, until cooked through.
- Stir in the cornstarch mixture to thicken the sauce, and add sugar and salt to taste.
- Serve hot, garnished with green onions, alongside steamed buns or rice.
how to serve Singapore Chilli Crab
Serve the crab hot. Spoon the sauce over the crab. Give steamed buns or plain rice on the side to soak the sauce. You can also serve with a mild salad or a side like a creamy crab side dish for a fuller meal.
how to store Singapore Chilli Crab
Cool the crab to room temperature. Put it in an airtight container. Keep in the fridge for up to 2 days. Reheat gently on the stove with a splash of water or stock. Do not keep crab more than 2 days to stay safe.
tips to make Singapore Chilli Crab
- Use fresh or good-quality frozen crab for best taste.
- Cut the crab into pieces so the sauce reaches the meat.
- Taste the sauce and balance sweet, sour, and salty before adding crab.
- If the sauce is too thick, add a little chicken stock or water.
- For a milder dish, remove the seeds from the chilies.
For another crab mix idea, try a seafood salad like crab and shrimp seafood salad as a starter.
variation (if any)
- Make it less spicy by using fewer chilies or a mild chili sauce.
- Add a beaten egg at the end for a silky texture.
- Use coconut milk for a richer, creamier sauce.
FAQs
Q: Can I use frozen crab?
A: Yes. Thaw it fully, drain, and pat dry before cooking.
Q: How do I know the crab is cooked?
A: The shells turn bright red and the meat is opaque and firm.
Q: Can I make the sauce ahead?
A: Yes. You can make the sauce and store it in the fridge for a day. Reheat and add the crab to cook through.
Q: Is this dish very spicy?
A: It can be. You can lower the heat by using less chili or removing seeds.
Conclusion
For another clear step-by-step version of this classic, see Singapore Chilli Crab – RecipeTin Eats.
Print
Singapore Chilli Crab
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A tasty, saucy crab dish from Singapore with sweet, tangy, and spicy flavors, perfect for family meals or guests.
Ingredients
- 2 large crabs
- 4 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2 red chilies, chopped
- 1/4 cup tomato ketchup
- 3 tablespoons chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 cup chicken stock
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon sugar
- Salt to taste
- Chopped green onions for garnish
- Steamed buns or rice for serving
Instructions
- Clean and cut the crabs into quarters.
- Heat oil in a large wok over medium heat.
- Add garlic, ginger, and chilies; stir-fry until fragrant.
- Add tomato ketchup, chili sauce, soy sauce, rice vinegar, and chicken stock; bring to a simmer.
- Add the crabs and coat them in the sauce, cooking for about 10-12 minutes, until cooked through.
- Stir in the cornstarch mixture to thicken the sauce, and add sugar and salt to taste.
- Serve hot, garnished with green onions, alongside steamed buns or rice.
Notes
For best taste, use fresh or good-quality frozen crab. Balance the sauce for desired flavor and adjust chilies for spice level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Singaporean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
Keywords: Singapore Chilli Crab, crab recipe, seafood dish, spicy crab