Singaporean Chili Crab Classic (Printable)

Whole crabs tossed in tangy, spicy tomato chili sauce, garnished with fresh herbs and lime wedges.

# What You Need:

→ Seafood

01 - 2 whole live mud crabs (about 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 bird's eye chilies, chopped (adjust to taste)
07 - 0.8 inch fresh ginger, peeled and minced

→ Sauce

08 - 8.5 fl oz tomato ketchup
09 - 2 tbsp chili sauce (such as 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, to serve

# Directions:

01 - Heat vegetable oil in a large wok or deep pan over medium heat. Add the onion and sauté for 2 minutes until softened.
02 - Add garlic, ginger, red chilies, and bird's eye chilies. Stir-fry for 2 to 3 minutes until fragrant.
03 - Add crab pieces and toss to coat 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 well to combine.
05 - Bring to a boil, then reduce heat and simmer uncovered for 10 to 12 minutes, turning crab occasionally until cooked through.
06 - Stir in the cornstarch slurry to thicken the sauce slightly.
07 - Slowly drizzle beaten eggs into bubbling sauce, stirring gently to create silky egg ribbons.
08 - Remove from heat. Garnish with spring onions and cilantro. Serve immediately with lime wedges and steamed mantou or rice.

# Expert Advice:

01 -
  • The sauce is simultaneously tangy, spicy, and subtly sweet, coating every piece of crab with layers of flavor that keep you coming back.
  • It transforms a whole crab into something interactive and social—the kind of meal where everyone gets messy and laughing at the same time.
  • The technique is more intuitive than it seems, and once you nail it, you'll find yourself making this whenever you want to feel like you're eating in Singapore.
02 -
  • Don't skip the cornstarch slurry—I learned this the hard way when my sauce stayed too loose and just pooled on the plate instead of clinging to the crab.
  • Temperature control matters more than timing; the sauce needs to bubble steadily, not rage, or the eggs will shred instead of forming ribbons.
  • The crab pieces must be roughly uniform in size so they cook evenly—bigger pieces take longer and smaller ones can get mushy.
03 -
  • Have everything prepped before you start cooking—this dish moves quickly and there's no time for last-minute chopping once the heat is on.
  • If the sauce looks too thin before serving, mix a second batch of cornstarch slurry and stir it in gently—it takes only seconds to thicken.
  • This is messy eating by design, so bring plenty of napkins and maybe a bowl of warm water with lemon for rinsing your hands between bites.
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