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–+ servings
Singapore Chili Crab

Singapore Chili Crab

Discover the magic of Singapore Chili Crab with this easy recipe. Perfect for seafood lovers, it combines spicy, sweet, and tangy flavors in one unforgettable dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 440
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 medium onions or 10 shallots
  • 10 garlic cloves
  • 5 cm fresh ginger
  • 5 dried red chilies soaked in hot water for 10 minutes
  • 2 fresh crabs cleaned and cut into pieces
  • 2 tablespoons peanut oil
  • 2 tablespoons soy sauce
  • 2 tablespoons chili sauce
  • 2 tablespoons ketchup
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon rice vinegar
  • 1 cup chicken broth
  • 1 tablespoon cornstarch mixed with ½ cup water
  • 1 egg beaten
  • to taste chopped green onions and fresh cilantro for garnish

Equipment

  • Sturdy wok or large skillet
  • Blender or food processor
  • Wooden spoon
  • Sharp knife
  • Cooking utensils

Method
 

  1. Prepare the spice paste by blending onions, garlic, ginger, and soaked chilies until smooth.
  2. Cook the spice paste in a heated wok with peanut oil for 5-7 minutes until fragrant.
  3. Add soy sauce, chili sauce, ketchup, sugar, salt, and rice vinegar; simmer for 2 minutes.
  4. Add crab pieces to the sauce, pour in chicken broth, cover, and simmer for 10-15 minutes.
  5. Stir in the cornstarch mixture to thicken the sauce, then add the beaten egg while stirring.
  6. Garnish with green onions and cilantro; serve with white rice or mantou buns.

Nutrition

Calories: 440kcalCarbohydrates: 32gProtein: 28gFat: 22gSaturated Fat: 4gCholesterol: 65mgSodium: 950mgPotassium: 540mgFiber: 2gSugar: 6gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 15mg

Notes

Use fresh ingredients for the best flavor. If you can’t find fresh crabs, frozen crab legs work too. For milder heat, reduce the number of chilies or use mild chili sauce. Leftovers can be stored in an airtight container in the fridge and taste even better the next day. Serve with Asian buns or rice to round out the meal. Enjoy the mess—it’s part of the charm!
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