Singaporean Chilli Crab Recipe (Authentic Hawker Style)
My Authentic Singaporean Chilli Crab is absolutely delicious. The crab meat is juicy and fresh, and the sauce is perfectly blended and rich!
Ingredients
- 1 tablespoon cornstarch cornflour
- 7 tablespoons cooking oil for stir-frying
- 3 small shallots thinly sliced
- 1 oz ginger 2-inch / 5cm; finely grated
- 6 cloves garlic minced
- 4 small red chillies bird’s eye, minced (reduce to 2 for mild heat)
- 2 whole mud crabs live, cleaned and cut into pieces
- 2 cups chicken stock store-bought or homemade
- ¼ cup tomato paste
- ½ cup sweet chilli sauce Thai-style sweet chilli sauce
- 1 large egg beaten
- ½ cup yellow onion finely sliced
- 1 teaspoon lime juice fresh
- ¼ cup cilantro Chinese parsley, chopped
- 8 small mantou buns optional, for serving
- 4 cups cooked jasmine rice optional, to serve
- 3 cups neutral oil for deep-frying mantou buns
- 1 pinch salt or as needed; to taste; for seasoning
- 1 pinch sugar or as needed; to taste; for seasoning
- 1 pinch white pepper or as needed; to taste; for seasoning
Instructions
To make the Singaporean Chilli Crab:
- In a small bowl, stir 1 tablespoon cornstarch with 2 tablespoons (30ml) cold water until smooth to make a slurry. Set aside.
- Scrub the crab pieces thoroughly with a stiff kitchen brush under cold running water to remove any sand and grit. Rinse twice, then pat dry with paper towels. Set aside.
- Heat 7 tablespoons (105ml) oil in a large wok over medium heat until shimmering. Add the shallots and onions and stir-fry for 30 seconds. Add the ginger, garlic, and chillies and stir-fry until fragrant, about 30 seconds more. Do not let the garlic brown.
- Add the crab pieces to the wok and stir to coat in the aromatics. Pour in the chicken stock, then stir in the tomato paste and sweet chilli sauce until evenly combined. Increase heat to medium-high and bring to a boil. Cover loosely and cook at a gentle boil until the crab shells have turned bright red and the meat is nearly cooked through, about 6–8 minutes.
- Remove the lid and season to taste with salt, sugar, and white pepper. Give the cornstarch slurry a quick stir (it settles), then pour it into the sauce while stirring. Cook for 30 seconds until the sauce thickens to a glossy, coating consistency.
- Pour the beaten egg into the sauce in a slow, thin stream. Wait 15–20 seconds, then drag a fork through in long strokes to form silky egg ribbons. Simmer for 30 seconds until the egg is just set. Squeeze the lime juice over the top.
- Transfer the chilli crab and sauce to a large warmed serving dish. Scatter the chopped cilantro over the top and serve immediately with deep-fried mantou buns and steamed rice on the side.
To make deep-fried buns:
- Pour enough oil into a deep heavy-bottomed saucepan to come at least 3 inches (7cm) deep. Heat the oil to 350°F / 180°C using a kitchen thermometer. Carefully lower the steamed mantou buns into the hot oil in batches — do not overcrowd the pan.
- Fry the buns, turning them occasionally with tongs, until evenly golden brown on all sides, approximately 3–4 minutes total.
- Remove the buns from the oil with a slotted spoon and drain on a wire rack or paper towel-lined plate. Serve warm alongside the chilli crab.
Nutrition
Serving: 1servingCalories: 2061kcalCarbohydrates: 79gProtein: 11gFat: 192gSaturated Fat: 28gPolyunsaturated Fat: 101gMonounsaturated Fat: 54gTrans Fat: 1gCholesterol: 54mgSodium: 668mgPotassium: 522mgFiber: 3gSugar: 22gVitamin A: 443IUVitamin C: 17mgCalcium: 56mgIron: 2mg
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