Singapore Chilli Crab

🧂 Ingredients

• 1.2 kg Mud crabs(about 2 medium crabs, preferably live)
• 4 cloves Garlic(minced)
• 1 inch piece Ginger(peeled and minced)
• 3-5 large Red chilies(deseeded and minced, adjust to spice preference. For extra heat, include some seeds.)
• 4 tbsp Tomato ketchup
• 2 tbsp Chili sauce(e.g., sambal oelek or sriracha)
• 1 tbsp Sugar(or to taste)
• 1 tbsp Soy sauce
• 1 tbsp Cornstarch(mixed with 2 tbsp water to form a slurry)
• 1 Egg(lightly beaten)
• 3 tbsp Vegetable oil(for stir-frying)
• 1/2 cup Water or chicken stock
• 6-8 Mantou buns(steamed or fried, for serving)

👨‍🍳 Instructions

1. 1

   Prepare the crabs: If using live crabs, dispatch them humanely. Rinse the crabs under cold water. Using a heavy cleaver or knife, cut each crab into 8 serving pieces (quarters for the body, halves for the legs). Crack the larger claws slightly to allow the sauce to penetrate. Set aside.

   ⏱️ 15 minutes
2. 2

   Prepare the aromatics: In a food processor or using a mortar and pestle, finely mince the garlic, ginger, and red chilies. Alternatively, mince them by hand.

   ⏱️ 5 minutes
3. 3

   Sear the crab: Heat 3 tbsp of vegetable oil in a large wok or deep skillet over medium-high heat until shimmering. Carefully add the crab pieces in a single layer (you may need to do this in batches to avoid overcrowding). Sear for 2-3 minutes per side until the shells turn bright red and are slightly crispy. Remove the crab from the wok and set aside.

   ⏱️ 5 minutes
4. 4

   Sauté aromatics and build the sauce: Lower the heat to medium. Add the minced garlic, ginger, and chilies to the wok. Stir-fry for about 1 minute until fragrant, being careful not to burn the garlic. Add the tomato ketchup, chili sauce, sugar, and soy sauce. Stir well to combine.

   ⏱️ 2 minutes
5. 5

   Simmer the sauce and crab: Pour in the water or chicken stock and bring the sauce to a simmer. Return the seared crab pieces to the wok. Cover and let it simmer gently for 10-12 minutes, or until the crab is cooked through. Stir occasionally to ensure the crab is evenly coated with the sauce.

   ⏱️ 12 minutes
6. 6

   Thicken and finish: Give the cornstarch slurry a quick stir, then gradually pour it into the simmering sauce while stirring constantly. Cook for 1-2 minutes until the sauce thickens to a glossy consistency. Taste and adjust seasoning if needed (add more sugar for sweetness or a pinch of salt if desired).

   ⏱️ 2 minutes
7. 7

   Add egg ribbons: Turn off the heat. Slowly drizzle the beaten egg into the sauce while gently stirring or swirling the wok. The egg should cook into delicate ribbons. Do not over-stir, or the egg will break into small pieces.

   ⏱️ 1 minute
8. 8

   Serve: Transfer the chilli crab immediately to a serving platter. Garnish with chopped spring onions or cilantro if desired. Serve hot with steamed or fried mantou buns on the side for dipping into the delicious sauce.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Using live, fresh mud crabs will yield the best flavor and texture.
• ✓Mantou buns are essential for soaking up the rich, flavorful sauce. Fried mantou buns offer a delightful crispy contrast.
• ✓Adjust the amount of chilies to your personal spice preference. For a milder version, use less chili or remove all seeds.
• ✓Ensure your wok is hot before searing the crab to achieve a good color and texture.

🔄 Variations

• For Black Pepper Crab, omit the tomato ketchup and chili sauce, and use plenty of freshly ground black pepper and a dash of oyster sauce.
• For Salted Egg Yolk Crab, create a sauce using salted egg yolks, curry leaves, and chili padi.

🥗 Nutrition

Per serving