Singapore Chilli Crab

Singapore Chilli Crab is a popular Singaporean dish. Often considered as a national seafood dish, it is a must-try. A classic and delicious dish, it is best served with hot, steaming rice.

Crabs – 1 to 1 1/4 kgs
Chicken Stock – 1/2 cup
Egg – 1, small, lightly beaten
Cornflour – 3/4 tblsp, mixed with 2 tblsp water
Salt – 1/4 tsp
White Pepper Powder – 1/2 tsp
Spring Onions – 1, chopped
Oil for frying

For the Sauce:
Garlic – 4 cloves, minced
Onion – 1, finely chopped
Oil – 2 tblsp
Ginger – 1 inch piece, sliced
Light Soy Sauce – 2 tsp
Red Chillies – 2, sliced
Tomato – 1, chopped
Chilli Sauce – 2 tblsp
Tomato Ketchup – 2 tblsp
Sesame Oil – 1/2 tsp
Sugar – 2 tsp
White Pepper Powder – 1/4 tsp

1. Clean and quarter the crabs.
2. Pat dry.
3. Heat oil in a deep frying pan over medium flame.
4. Deep fry the crabs for 3 minutes or until the shells turn bright red.
5. Remove and keep aside to drain.
6. In a separate frying pan, add 2 tblsp of oil.
7. Saute the garlic, ginger, onion, soy sauce and red chillies for a minute.
8. Add the tomatoes, chilli sauce, ketchup, sesame oil and sugar.
9. Stir to mix well and simmer for 1 minute.
10. Sprinkle pepper powder and stir again.
11. Add the crabs to the pan and mix until evenly coated with the sauce.
12. Add the chicken stock and cook for 2 minutes.
13. Add the egg and cornflour mixture.
14. Cook until the sauce thickens.
15. Season with salt and pepper powder.
16. Garnish with spring onions.
17. Serve with hot rice.


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