WorldMain

Singapore Chili Crab

Name: Singapore Chili Crab
Prep time: 20 min
Total time: 35 min
Yield: 4
Cuisine: World
Ingredients: 4 live mud crabs (about 2 lbs total); 3 tablespoons vegetable oil; 6 cloves garlic, minced; 2 inches fresh ginger, minced; 4 red chilies, sliced; 1/2 cup tomato ketchup; 1/4 cup rice vinegar; 3 tablespoons brown sugar; 2 tablespoons light soy sauce; 1 tablespoon cornstarch mixed with 2 tablespoons water; 2 large eggs, lightly beaten; 4 green onions, chopped; 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges

Sweet, spicy, and tangy chili crab is Singapore's most iconic seafood dish, with tender meat coated in a luscious tomato-based sauce spiked with fresh chilies and ginger. The magic lies in the balance of ketchup's sweetness, vinegar's brightness, and layers of heat that build with each bite. Make this showstopper when you want to impress guests or treat yourself to restaurant-quality seafood at home.

Prep

20 minutes

Total

35 minutes

Serves

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Ingredients

Units

Instructions

1
Clean crabs thoroughly and chop each crab into 4-6 pieces, cracking claws slightly to allow sauce penetration.
2
Heat oil in a large wok or heavy-bottomed pan over high heat.
3
Add garlic, ginger, and chilies, stir-fry for 30 seconds until fragrant.
4
Add crab pieces and stir-fry for 3-4 minutes until shells turn bright red.
5
In a small bowl, whisk together ketchup, rice vinegar, brown sugar, and soy sauce.
6
Pour sauce mixture over crabs and toss well to coat evenly.
7
Add cornstarch slurry and stir continuously for 2-3 minutes until sauce thickens.
8
Slowly drizzle beaten eggs into the wok while stirring gently to create silky egg ribbons.
9
Cook for another 1-2 minutes until eggs are just set.
10
Remove from heat and garnish with green onions and cilantro.
11
Serve immediately with lime wedges and plenty of napkins.

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Singapore Chili Crab

Prep

20 minutes

Total

35 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Clean crabs thoroughly and chop each crab into 4-6 pieces, cracking claws slightly to allow sauce penetration.
2
Heat oil in a large wok or heavy-bottomed pan over high heat.
3
Add garlic, ginger, and chilies, stir-fry for 30 seconds until fragrant.
4
Add crab pieces and stir-fry for 3-4 minutes until shells turn bright red.
5
In a small bowl, whisk together ketchup, rice vinegar, brown sugar, and soy sauce.
6
Pour sauce mixture over crabs and toss well to coat evenly.
7
Add cornstarch slurry and stir continuously for 2-3 minutes until sauce thickens.
8
Slowly drizzle beaten eggs into the wok while stirring gently to create silky egg ribbons.
9
Cook for another 1-2 minutes until eggs are just set.
10
Remove from heat and garnish with green onions and cilantro.
11
Serve immediately with lime wedges and plenty of napkins.

Reviews

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