Singaporean Chili Crab Delight (Printer View)

Whole crabs cooked in a tangy, spicy tomato chili sauce with aromatic herbs and spices.

# Components:

→ Seafood

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

→ Sauce Base

02 - 3 tbsp 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 - 0.8 inch piece fresh ginger, peeled and minced

→ Sauce

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

→ Garnish

16 - 2 spring onions, sliced
17 - Fresh cilantro, chopped
18 - Lime wedges, for serving

# Method:

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 and toss them in the aromatics. Stir-fry for 3 to 4 minutes until shells begin to turn red.
04 - Pour in tomato ketchup, chili sauce, sugar, soy sauce, fish sauce, and stock. Stir thoroughly to blend.
05 - Bring mixture to a boil, then reduce heat and simmer uncovered for 10 to 12 minutes, turning crab occasionally until fully cooked.
06 - Stir in the cornstarch slurry to slightly thicken the sauce.
07 - Slowly drizzle beaten eggs into the bubbling 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 Advice:

01 -
  • The sauce clings to every crack and crevice, making each bite explosively flavorful without being pretentious.
  • Cracking open shells with your hands becomes half the fun, especially when shared with people you actually want to get messy with.
  • It comes together faster than you'd expect, turning weeknight cooking into something restaurant-worthy.
02 -
  • Live crabs can be intimidating, but they die instantly when cut in half lengthwise—if your fishmonger won't do it, ask for their advice or watch a quick video; don't let fear stop you.
  • The eggs must be beaten before adding and the heat must stay at a gentle bubble, or you'll end up with scrambled eggs instead of ribbons.
  • Fish sauce smells genuinely awful in the bottle, but trust it; when combined with everything else, it becomes the invisible backbone that makes people unable to pinpoint why the dish tastes so incredible.
03 -
  • Pat your crab pieces completely dry before adding them to the wok; moisture is the enemy of that initial sear.
  • Keep the sauce at a gentle bubble during simmering, not a rolling boil, so the crab meat stays tender and the flavors meld rather than separate.
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