Singapore chilli crab recipe

Created by Alex Lee

26 comments

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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)

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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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