Singapore Chili Crab
Jaden Hair
Singapore Chili Crab is one of the world's most popular dishes. Succulent crab simmered in a thick, sweet, savory and spicy sauce. From Southeast Asia's Best Recipes Cookbook.
Prep Time 40 minutes mins
Cook Time 20 minutes mins
Total Time 1 hour hr
Course Appetizer, Main Course
Cuisine Asian
Servings 4 servings
Calories 437 kcal
- 3-4 pounds live crab
- 2 tablespoons oil
- 6 shallots minced
- 6 large cloves garlic minced
- 2 tablespoons finely minced ginger
- 3 red bird's eye chilies minced
- 3 1/2 cups 875 ml chicken stock
- 4 tablespoons hot bean paste
- 1/4 cup 60 ml bottled chili sauce
- 1/2 cup 125ml canned tomato sauce
- 1 tablespoon sugar
- 2 tablespoons Chinese rice wine or dry sherry
- 2 teaspoons salt
- 1 teaspoon white pepper or black pepper
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- 2 eggs lightly beaten
- FOR THE CHILI GINGER SAUCE:
- 6 red finger-length chilies minced
- 5 cloves garlic minced
- 2 tablespoons finely minced ginger
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 teaspoon rice vinegar
- 1 tablespoon water
Place the live crabs in the freezer for 15 minutes to immobilize them. Cut in half, lengthwise with a cleaver or large chef's knife and remove the back and discard the spongy grey matter. Take off the claws and crack in several places with a cleaver. Cut each body half into two to three pieces, leaving the legs attached.
Make the Chili-Ginger Sauce by whisking all the ingredients in a bowl. Set aside.
Heat the oil in a wok over medium-low heat and add the shallots, garlic, ginger and chilies. Stir-fry until fragrant, about 3 minutes, then add the Chili-Ginger Sauce, chicken stock, hot bean paste, chili sauce, tomato sauce, sugar, rice wine, salt and pepper. Bring to a boil, then lower the heat and simmer for 2 minutes.
Add the crab pieces and simmer, uncovered, turning several times, until the shells are bright red and the crabs are cooked, about 10 minutes.
Add the cornstarch/water mixture and stir until the sauce thickens, about 30 seconds. Add the eggs and stir until set, then transfer the chili crab to a serving dish and serve with crusty bread.
Calories: 437kcalCarbohydrates: 50gProtein: 29gFat: 13gSaturated Fat: 2gCholesterol: 124mgSodium: 2901mgPotassium: 1102mgFiber: 5gSugar: 27gVitamin A: 1352IUVitamin C: 162mgCalcium: 111mgIron: 4mg
Keyword chili crab, singapore chili crab, stir fry crab