Chilli crab recipe

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Rating:

4.5/ 5 stars 100 Votes
  • Cuisine: Singaporean

Alex Lee shares his popular Singapore chilli crab recipe with Food Safari's Maeve O'Meara.

For tasty variations on chilli crab, try Italian chef Alessandro Pavoni's crab recipe, or Vietnamese chef Luke Nguyen's crab recipe. Also, browse our seafood recipes for more gourmet inspiration.

Ingredients

Mud crab, well washed and chopped into sections
2 brown onions, peeled and roughly chopped
8 red chillies
Belacan, thumb size piece
½ tbsp vinegar
6 tbsp oil
1 tbsp tomato paste
400ml tomato puree
4 tbsp light soy sauce
½ tsp salt
4 tbsp sugar
Water
¼ tsp corn or potato starch, mixed in ½ cup of water
1 egg
Coriander leaves, to garnish

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Preparation

Blend onions and chillies in a food processor for 30 seconds.

Heat oil in a wok and add onion and chilli paste.

Add belacan and continue to cook until most of the liquid from the onions evaporates.

Add vinegar, tomato puree, tomato paste, sugar and salt.

Add tomato sauce, starch and light soy sauce.

Add crab pieces and continue to cook over high heat until shell turns red.

Add starch.

Add egg and stir through gently.

Garnish with fresh coriander leaves.

If you enjoyed this 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 Cafe   Girrawheen
10. Raffles Room at Steventon Lodge   Tea Tree Gully

View all Singaporean restaurants | Start a new search

Comments (23)

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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(0 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(1 people agree)
Disagree(0 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(5 people agree)
Disagree(0 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(2 people agree)
Disagree(4 people disagree)
02 Jan 2012 09:29 AEST
Who Cares too
Melbourne
Yum
I agree with Who Cares? that what is important is that the flavour is a knockout. Every man and his dog would say theirs is the ONLY way to cook a dish, but I am willing to give any version of this recipe a taste!! I think some people just get too hoity and self-important about the way to cook a reciipe. And to Nicole I can only say, that using blue swimmer crabs would do me too:)
Agree(9 people agree)
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