Singaporean Chili Crab Dish (Print Version)

Whole crabs tossed in tangy tomato chili sauce with aromatic spices and garnishes.

# What You'll Need:

→ Seafood

01 - 2 whole live mud crabs (approx. 3.3 lbs total), cleaned and cut into pieces

→ Sauce Base

02 - 3 tablespoons vegetable oil
03 - 1 medium onion, finely chopped
04 - 5 cloves garlic, minced
05 - 3 red chilies, deseeded and chopped
06 - 2 birds eye chilies, chopped (adjust to taste)
07 - 2 cm fresh ginger, peeled and minced

→ Sauce

08 - 8.5 fl oz tomato ketchup
09 - 2 tablespoons chili sauce (e.g., Sriracha or sambal oelek)
10 - 1 tablespoon sugar
11 - 1 tablespoon soy sauce
12 - 1 teaspoon fish sauce
13 - 8.5 fl oz chicken or seafood stock
14 - 1 teaspoon cornstarch mixed with 1 tablespoon water
15 - 2 large eggs, lightly beaten

→ Garnish

16 - 2 spring onions, sliced
17 - Fresh cilantro, chopped
18 - Lime wedges, to serve

# Directions:

01 - Heat vegetable oil in a large wok or deep pan over medium heat. Add the chopped onion and sauté for 2 minutes until softened.
02 - Incorporate minced garlic, ginger, red chilies, and birds eye chilies. Stir-fry for 2 to 3 minutes until fragrant.
03 - Add crab pieces to the wok and toss to coat evenly with the aromatics. Continue stir-frying for 3 to 4 minutes until the shells begin reddening.
04 - Pour in tomato ketchup, chili sauce, sugar, soy sauce, fish sauce, and stock. Stir thoroughly to blend all flavors.
05 - Bring the mixture to a boil, then reduce heat and simmer uncovered for 10 to 12 minutes, turning the crab occasionally until fully cooked.
06 - Stir in the cornstarch slurry gradually to slightly thicken the sauce.
07 - Slowly drizzle beaten eggs into the simmering sauce while stirring gently to form silky egg ribbons.
08 - Remove from heat. Garnish with sliced spring onions, chopped cilantro, and serve immediately with lime wedges and steamed mantou or rice.

# Expert Tips:

01 -
  • The sauce is pure magic—tangy ketchup and chili balanced with sweetness and umami creates an addictive coating that you'll want to lick off every piece.
  • Those silky egg ribbons swirled through the sauce at the end are a textural surprise that makes each bite feel a little luxurious.
  • It's the kind of dish that demands you get messy, which somehow makes eating it feel like celebration rather than just dinner.
02 -
  • Don't skip the egg ribbons—they're not a fancy addition but a textural and visual necessity that transforms the dish from good to unforgettable.
  • Fish sauce smells absolutely terrible in the bottle but tastes incredible in the sauce, adding a savory depth that your guests won't be able to identify—this is not optional, it's essential.
  • Keep the sauce simmering at a gentle bubble, not a rolling boil, or the egg ribbons will scramble into small chunks instead of creating silky strands.
03 -
  • Don't overcrowd the wok when searing the crab—work in batches if needed so the pieces brown properly rather than steam themselves.
  • The eggs must go in slowly with gentle stirring or they'll scramble into chunks instead of creating those silky ribbons that make the dish special.
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