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Singapore chilli crab recipe

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Rating:

4.5/ 5 stars 113 Votes
  • Cuisine: Singaporean
  • Prep Time: 20 min(s)
  • Cook Time: 15 min(s)
  • Serves 2

For this favourite Singaporean seafood recipe, a whole crab, preferably a mud crab, is served in a thick, sweetish tomato sauce warmed by chilli. Traditionally it’s served with triangles of dry white toast but, whatever the accompaniment, eating it with your hands is a must!

Ingredients

1 large mud crab
2 brown onions, roughly chopped
8 small red chillies
125 ml oil
thumb-sized piece of Belacan
½ tbsp white vinegar
1 tbsp tomato paste
400 ml tomato puree
2 tbsp tomato sauce
80 ml light soy sauce
75 g (⅓ cup) sugar
½ tsp salt
¼ tsp cornflour or potato starch, mixed with 125 ml water
1 egg
coriander leaves

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Preparation

Remove the crab’s top shell (retain for garnish if you like) then chop the crab into quarters. Crack the claws to allow the flavours to get in. Wash the pieces well.

Blend the onion and chilli to a puree in a food processor.

Heat the oil in a wok and add the onion and chilli puree and the shrimp paste and fry until most of the liquid evaporates. Add the vinegar, tomato paste, puree and sauce, soy sauce, sugar and salt and mix through. Add the crab and cook over high heat until the shells turn red. Add the cornflour or potato starch followed by the egg and gently stir through to thicken the sauce. Garnish with coriander.

SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

If you enjoyed this Singapore chilli crab recipe then browse more Singaporean recipes, seafood recipes, easy recipes and our most popular hainanese chicken rice recipe.

Singaporean Restaurants

Displaying 10 of 42 Singaporean Restaurants.

  Restaurant Book Online Suburb
1. Harry's Singapore Chilli Crab   Sydney
2. Temasek   Parramatta
3. The Old Raffles Place   Collingwood
4. Singapore China Town Restaurant   Northbridge
5. Bismi's Gold an Fork   Melbourne
6. Ginger & Spice   Neutral Bay
7. Gingerboy   Melbourne
8. Katong Singaporean Restaurant   City Beach
9. Suria Takeaway   Girrawheen
10. Raffles Room at Steventon Lodge   Tea Tree Gully

View all Singaporean restaurants | Start a new search

Comments (26)

Previous Page 1 | 2 | 3 | 4 Next
28 Apr 2013 03:53 AEST
Jay
Townsville
Singapore Chilli Crab
I went to Singapore in February and had the chilli crab at Raffles. This recipe is a true representation of the Raffles magnificent dish. Perfect first time!
Agree(1 people agree)
Disagree(0 people disagree)
01 Mar 2013 12:03 AEST
Fauzia
Sydney
Sides
Hi. Anybody know a great side dish to accompany the chilli crabs? Would love any suggestions. Thanks!
Agree(0 people agree)
Disagree(0 people disagree)
20 Oct 2012 04:50 AEST
ke550
Fremantle
Card trick with the tomato sauce
The ingredient 'tomato sauce' and it's subsequent measurement are conveniently missing from the Ingredients list; however, it makes a surprise appearance in both the preparation description and video. Any chance an updated ingredients list can be uploaded?
Agree(10 people agree)
Disagree(1 people disagree)
21 May 2012 11:12 AEST
Sundrop2204
WPH
Getting the authentic recipe
Hi Angelyn, I can't help but agree with you. Everytime a recipe "travels" outside of its country, it does get "watered down" quite a bit, much to my disappointment. And I'm not trying to be hoity or "self-important" about it. Its the reality of the situation. Only Singaporeans will understand this. Ange, may I have the true blue recipe for this please??!! Thanks!!
Agree(3 people agree)
Disagree(0 people disagree)
15 May 2012 11:24 AEST
Paul Hanson
Geelong
Good & easy to make
I tried this with 4 chilis & it was just nicely "warm" I will be more courageous & try it with more chilis next time!
Agree(0 people agree)
Disagree(0 people disagree)
12 Mar 2012 07:24 AEST
Phil
Redondo Beach
Add some...
To add a little "something" I include, 1 stalk of Lemon grass, thumb size piece of ginger, and two cloves of garlic to the onion puree. Also don't be afraid to fry it off till a little darker in colour. A great dish no matter how it's done!
Agree(3 people agree)
Disagree(1 people disagree)
03 Mar 2012 10:59 AEST
Don
Singapore
Use Fingers!
Whatever you do, don't forget to use your fingers when you devour your chili crabs. It has to be fingers, or the "oomph" factor will not be there! Trust me, I'm Singaporean.
Agree(7 people agree)
Disagree(1 people disagree)
20 Jan 2012 07:13 AEST
charles
cowra
harrys is best
have enjoyed harrys for over 30yrs first at eastlakes then in sydney city harry is from johore across the causway from singapore try his food next
Agree(3 people agree)
Disagree(8 people disagree)
   

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