There’s a palpable buzz in the air when the rich, spicy aroma of Singaporean Chilli Crab fills your kitchen. This beloved dish, with its vibrant sauce clinging to tender crab meat, is anything but ordinary, transporting your taste buds straight to the bustling streets of Singapore. I remember the first time I enjoyed this iconic meal at a local seafood restaurant—my senses lit up with every bite, a tantalizing blend of heat from the red chillies and sweetness from the ketchup that lingered long after the last crab leg was picked clean.
If you’re weary of fast food and eager to elevate your culinary adventures, this recipe is the perfect solution. It not only celebrates fresh ingredients but also offers versatility; enjoy the succulent crab with fluffy mantou or soaked up with crusty bread. Let me guide you through this exquisite dish that promises to impress both family and friends, making every meal a memorable celebration of flavors!
Why is Singaporean Chilli Crab a Must-Try?
Vibrancy: Experience the bustling flavors of Singapore with this iconic dish.
Simplicity: Whip it up with basic cooking skills, making it accessible for home chefs.
Crowd-Pleaser: Perfect for gatherings, this recipe is sure to impress family and friends.
Versatile: Enjoy it with fluffy mantou, rice, or crusty bread—ideal for any dining occasion.
Richness: The luscious sauce perfectly balances spicy and sweet, creating an unforgettable flavor profile.
Dare to elevate your cooking? Explore more tantalizing Singaporean recipes to delight your palate!
Singaporean Chilli Crab Ingredients
• Get ready to create an irresistible feast with these essential ingredients!
For the Crab
• Crab – Fresh mud or Dungeness, approx. 750 grams; the star of the show, ensure legs are cracked for sauce penetration.
For the Sauce
• Chicken Stock – 500 ml; adds depth and flavor to the sauce, but can be substituted with vegetable stock or water.
• Salt – To taste; enhances flavor, so adjust based on the saltiness of your chicken stock.
• Sugar – 1 tablespoon; balances the heat and acidity, increase for a sweeter sauce.
• Red Chilli Sauce – 2 tablespoons; adds heat and a vibrant color, adjust based on your spice preference.
• Soy Sauce – 2 teaspoons; enhances umami flavor, choose between light or dark soy sauce.
• Tomato Ketchup – ½ cup; provides sweetness and tanginess, and feel free to use fresh tomatoes for a homemade sauce.
• Cornstarch – 2 teaspoons; thickens the sauce; combine with cold water before adding for best results.
For the Finishing Touches
• Egg – 1, beaten; adds richness to the sauce.
• Coriander Leaves – A handful, chopped; brings freshness and serves as a garnish; can substitute with spring onions if needed.
• Peanut Oil – ¼ cup; perfect for cooking the spice paste; any neutral oil can work as a substitute.
Ready to dive into making your very own Singaporean Chilli Crab? Let’s get cooking!
How to Make Singaporean Chilli Crab
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Prepare the Crab: Clean the crabs by removing the gills, rinsing them under cold water, and cutting them in half. Crack the legs to allow the rich sauce to penetrate the meat for maximum flavor.
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Make the Spice Paste: Soak dry red chillies in hot water or use fresh ones if preferred. Blend them together with onions, garlic, and ginger until you achieve a coarse purée, releasing a fragrant aroma.
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Mix Cornstarch: Combine the cornstarch with cold water in a small bowl and set it aside. This will be crucial for thickening your luscious sauce later.
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Heat Oil: In a large wok, heat the peanut oil over medium heat. Swirl it around to ensure it coats the sides of the wok, creating a perfect base for your spices.
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Fry the Spice Paste: Add the prepared spice paste to the wok and fry for about 3-4 minutes. Cook until it becomes aromatic, then add salt and sugar to season it to perfection.
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Cook the Crab: Toss the prepared crab into the wok, stir in the chicken stock, and cover the wok. Let it simmer for about 5-6 minutes, allowing the crab to absorb all the wonderful flavors.
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Add Sauces: Remove the lid and stir in the red chilli sauce, tomato ketchup, and soy sauce. Reintroduce the crab shells to soak up all those delicious flavors.
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Simmer Further: Cover again and let it cook for an additional 4 minutes, allowing the sauce to develop a rich depth.
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Thicken the Sauce: Gradually stir in the cornstarch slurry you prepared earlier. Then, slowly mix in the beaten egg and half of the chopped coriander leaves for added freshness.
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Final Simmer: Allow everything to simmer for another 30 seconds, giving the sauce a final chance to blend perfectly. Finish by adding the remaining coriander for that fresh burst.
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Serve and Enjoy: Dish out your steaming hot Singaporean Chilli Crab with rice, toasted bread, or mantou for an unforgettable meal.
Optional: Garnish with extra coriander leaves for a fresh touch.
Exact quantities are listed in the recipe card below.
Storage Tips for Singaporean Chilli Crab
Fridge: Store any leftovers in an airtight container in the refrigerator for up to 2 days to maintain freshness and flavor.
Freezer: If needed, you can freeze Singaporean Chilli Crab for up to 1 month. Place it in a freezer-safe container, ensuring it’s tightly sealed to prevent freezer burn.
Reheating: Gently reheat in a saucepan over low heat, stirring occasionally to prevent overcooking the crab meat, which can make it tough.
Serving Suggestion: Enjoy it again with fresh mantou or rice to recreate that delightful experience!
What to Serve with Singaporean Chilli Crab?
The vibrant and spicy aromas wafting from your kitchen deserve equally delightful companions to complete your meal.
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Fluffy Mantou:
These soft, steamed buns are perfect for sopping up the luscious sauce, enhancing every bite. Their subtle sweetness balances the heat beautifully. -
Steamed Jasmine Rice:
A traditional pairing, this fluffy rice has a delicate fragrance that complements the bold flavors of the chilli crab, providing a perfect canvas for the sauce. -
Crunchy Asian Slaw:
A refreshing mix of cabbage, carrots, and a tangy dressing adds a varied texture to the meal, cleansing the palate between bites of rich crab. -
Garlic Butter Bread:
Crispy and buttery, this bread is ideal for soaking up the leftover sauce, delivering a satisfying crunch alongside the tender crab meat. -
Chilled White Wine or Sparkling Water:
A crisp white wine, such as Sauvignon Blanc, enhances the seafood flavors, while sparkling water with lemon provides a refreshing contrast to the spicy dish. -
Mango Sticky Rice:
For dessert, this sweet treat brings a tropical twist, balancing the dish’s spice with its creamy coconut flavor and luscious fruit, finishing the meal on a delightful note.
Singaporean Chilli Crab Variations
Invite your creativity to shine as you explore these exciting ways to customize your dish!
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Prawn Alternative: Substitute fresh crab with prawns for a delightful twist that cooks faster and still delivers incredible flavor.
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Coconut Creamy: Incorporate coconut milk for a rich, creamy sauce that balances the spice and adds a tropical flair to the dish.
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Spice Mix: Experiment with different types of chilies, like Thai bird’s eye or habanero, for varying levels of heat that can kick up the flavor.
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Vegetarian Delight: Replace crab with cauliflower or eggplant for a scrumptious vegetarian option that’s hearty and satisfying.
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Fresh Herbs: Add fresh basil or mint along with coriander for an aromatic herbaceous note that elevates the dish.
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Sweeten Up: Swap out regular sugar for palm sugar or honey to enhance the sweetness and add a unique depth to the flavor.
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Garnish Galore: Top with toasted sesame seeds or chopped peanuts for added crunch and texture that beautifully contrasts the tender crab.
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Sauce Boost: Infuse a splash of fish sauce or Worcestershire sauce for an unexpected umami boost that complements the existing flavors beautifully.
Make Ahead Options
These Singaporean Chilli Crab preparations are perfect for busy weeknights! You can clean and crack the crabs up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain freshness. Additionally, you can prepare the spice paste (blend the chillies, onions, garlic, and ginger) and refrigerate it for up to 3 days. When you’re ready to serve, simply fry the spice paste in peanut oil, add the crab, chicken stock, and follow the remaining steps. This way, you save time without compromising the rich, spicy flavors that make Singaporean Chilli Crab so irresistible!
Tips for the Best Singaporean Chilli Crab
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Crack the Crab Legs: Always crack the crab legs before cooking; this allows the sauce to infuse better flavor into the meat, enhancing your Singaporean Chilli Crab experience.
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Adjust Spice Level: Customize the heat by assessing your spice tolerance; consider removing seeds from the chillies for a milder version if desired.
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Clean Thoroughly: Make sure to clean the crab thoroughly to eliminate any sand or impurities for a clean taste in your dish.
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Patience is Key: Allow the crab to simmer adequately; this patience allows the rich flavors to meld beautifully, making each bite unforgettable.
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Sauce Consistency: For a luscious sauce, whisk the cornstarch with cold water before adding it to the sautéed mixture, preventing lumps and ensuring a smooth finish.
Singaporean Chilli Crab Recipe FAQs
What type of crab should I use for this recipe?
I recommend using fresh mud crab or Dungeness crab for the best flavor and texture. Make sure to select crabs with vibrant shells and avoid any with dark spots, which can indicate they are not fresh. Ideally, opt for crabs that weigh around 750 grams for the perfect portion size.
How long can I store leftovers of Singaporean Chilli Crab?
You can store any leftovers in an airtight container in the refrigerator for up to 2 days. To maintain the best texture and flavor, be sure to reheat gently over low heat to prevent overcooking the crab meat. It ensures you can savor that delightful sauce without sacrificing quality.
Can I freeze Singaporean Chilli Crab?
Absolutely! You can freeze your Singaporean Chilli Crab for up to 3 months. Here’s how: Allow the dish to cool completely, then transfer it into a freezer-safe container, making sure it’s tightly sealed to avoid freezer burn. When you’re ready to enjoy it again, thaw it overnight in the refrigerator before reheating gently.
What should I do if my sauce is too thin?
If your sauce turns out too thin, don’t worry! Simply create a cornstarch slurry by mixing 1 or 2 teaspoons of cornstarch with an equal amount of cold water. Gradually stir this mixture into the simmering sauce, allowing it to thicken for a few minutes. If you need more thickness, repeat this process until you reach your desired consistency.
Is there a dietary consideration for allergens in this recipe?
Yes! This recipe contains ingredients like crab, soy sauce, and peanut oil, which can pose allergy concerns. If you’re cooking for someone with shellfish allergies, you might consider substituting crab with prawns or firm tofu. Always check soy sauce and other packaged ingredients for potential allergens, ensuring everyone can enjoy this delicious meal without worry.
Can I adjust the spiciness of the Singaporean Chilli Crab?
Very much so! If you prefer a milder dish, feel free to reduce the amount of red chilli sauce and remove the seeds from the chillies before blending. You can also increase the sugar component slightly to balance the heat. Tailoring the spice level allows everyone to enjoy this iconic dish according to their comfort!
Savory Singaporean Chilli Crab You Can’t Resist
Ingredients
Equipment
Method
- Clean the crabs by removing the gills, rinsing them under cold water, and cutting them in half. Crack the legs for better sauce penetration.
- Soak dry red chillies in hot water or use fresh ones. Blend with onions, garlic, and ginger until you get a coarse purée.
- Mix cornstarch with cold water in a small bowl and set aside.
- Heat peanut oil in a large wok over medium heat.
- Fry the spice paste for 3-4 minutes until aromatic, then season with salt and sugar.
- Add the crab, stir in chicken stock, cover, and simmer for about 5-6 minutes.
- Stir in red chilli sauce, tomato ketchup, and soy sauce, then cover again and cook for an additional 4 minutes.
- Stir in cornstarch slurry and beaten egg; mix in half of the coriander leaves.
- Simmer for another 30 seconds, then add the remaining coriander leaves before serving.