RECIPE: Singapore Chilli Crab

05 Dec 2019

By Contributor

Recipe by Alexander Poh

I love entertaining at home and my go-to favourite dish to cook up is Singapore Chilli Crab.

Originating from Singapore, this iconic dish was created in the 1950s. Mud crabs are commonly used (although soft-shelled crabs also work a treat) and are tossed in a semi-thick, sweet and savoury tomato and chilli based sauce.

This beautiful dish is commonly served with Man Tou (fried buns) to mop all of that rich delicious sauce and is a must try for anyone visiting Singapore for the first time.

Serves 2-3

Ingredients:

  • 500g mud crabs or soft shelled crabs
  • 4 tbsp plain flour (if using soft-shelled crabs)
  • 3 tbsp vegetable oil* (for deep-frying soft-shelled crabs)
  • 5 cloves garlic, roughly chopped
  • 8 fresh red chilli, roughly chopped
  • 2 eggs
  • 2 spring onions, cut into finger length
  • 1 tsp freshly squeezed lime or lemon juice
  • 1 small bunch coriander

For sauce (mixed well together and adjust according to taste)

  • 5 cups of water
  • 8 tbsp tomato ketchup
  • 4 tbsp sugar, or according to taste
  • 2 tsp cornflour
  • 3 tsp pounded brown preserved soya beans or dark miso (optional)
  • 2 tsp salt

Method:

  1. Heat the oil in a wok over high heat
  2. Add garlic and stir-fry for 1 minute
  3. Add the chilli, stir-fry till fragrant
  4. For mud crabs, add at this stage. Fry well till shells start turning red, add sauce ingredients, stir well, cover with lid and simmer till shells are red.
  5. Break eggs into the wok and streak with a fork or chopsticks – simmer till cooked.
  6. Squeeze lime juice over and stir in spring onions

N.b. *For soft-shelled crabs, cut each crab into four, dry well, dredge in flour and deep fry till golden brown and crispy. Make the sauce as above in step 4, but omit the mud crabs. Toss soft-shelled crabs in sauce just before serving and dress with coriander.

Based in Western Australia, Alex Perth Foodie is a food and lifestyle influencer who takes pride in showcasing the vibrant food culture Perth city offers. Follow his Instagram: @alexperthfoodie or visit his website: www.alexperthfoodie.com

From page 28 of Issue 22: ‘The Church in Perth’ of The Record Magazine