Description
This irresistible Singaporean Chilli Crab recipe features fresh crabs cooked in a flavorful, spicy, and tangy sauce made from dried red chillies, garlic, ginger, and a blend of savory sauces. The dish is a delicious celebration of authentic Southeast Asian flavors, perfect for sharing and serving with soft steamed buns or fragrant jasmine rice.
Ingredients
Scale
Crab and Main Ingredients
- 2 Mud or Dungeness Crabs, cleaned and cracked
- 1 large Onion (shallots can be used for a more authentic flavor)
- 20 cloves Garlic
- 2 inches Ginger
- 15-20 Dry Red Chillies
- 500 ml Chicken Stock (or vegetable stock for a fish-free option)
- 2 tablespoons Red Chilli Sauce
- 2 teaspoons Soy Sauce
- ½ cup Tomato Ketchup
- 1 tablespoon Sugar
- 2 teaspoons Cornstarch
- 1 Egg, beaten
- Coriander Leaves, for garnish
- ¼ cup Peanut Oil
- Salt, to taste
Instructions
- Prepare Crabs: Thoroughly clean the crabs by removing the gills and rinsing under cold water. Slightly crack the legs to allow the sauce to penetrate.
- Make Spice Paste: Soak the dry red chillies in water for about 15 minutes until softened. Blend them with chopped onion, garlic, and ginger into a coarse paste.
- Cornstarch Slurry: In a small bowl, mix cornstarch with a little cold water to create a slurry. Set aside.
- Cook Spice Paste: Heat peanut oil in a large wok over medium heat. Add the spice paste and cook for 3-4 minutes until fragrant.
- Add Crab and Seasoning: Toss the cleaned crab into the wok along with salt and sugar. Stir well to coat the crab with the spice paste and cook for about 2 minutes.
- Simmer with Stock: Pour in the chicken stock, cover the wok, and let it simmer for 5-6 minutes allowing the crab to cook through and absorb flavors.
- Add Sauces: Uncover and stir in the red chilli sauce, soy sauce, and tomato ketchup. Cover and cook for another 4 minutes to meld the flavors.
- Thicken Sauce and Add Egg: Gradually stir in the cornstarch slurry while mixing the sauce. Add the beaten egg and half of the coriander leaves. Simmer for an additional 30 seconds until sauce thickens.
- Serve: Plate the crab and garnish with the remaining coriander. Serve hot with soft mantou buns or fragrant jasmine rice for an authentic experience.
Notes
- Use fresh crabs for the best flavor and texture.
- You can substitute dry red chillies with fresh red chillies for a different heat profile.
- For a vegan version, omit the egg and use vegetable stock instead of chicken stock.
- Adjust the level of spiciness by varying the amount of red chilli sauce and chillies.
- This dish is traditionally eaten with hands and can be slightly messy but incredibly rewarding.
- Serve immediately after cooking for best flavor and texture.
