Singapore Chilli Crab – 辣椒螃蟹

The weekend is here again! And what better way to enjoy it than to cook up a storm and share this treat with family and friends? This time around, we have none other than the famous Singapore Chilli Crab! The flavorful combination of this sweet and spicy sauce easily makes it one of Singapore’s national favorites.

Not to forget, dipping both the crab and the deep fried mantou in the sauce makes for the perfect bite, there’s no doing without it! Do take note though, that the mantou browns REALLY fast while deep frying, so a tip from us is to constantly flip them from side to side!

Will it be messy? Yes. Will you cry? Probably. Is it worth it? TOTALLY!

Enjoy and have a blast this weekend!

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  • Servings: 4

  • Time: 30 min

  • Skill: Easy

Ingredients

  1. CRAB

  2. 2 Mud crabs

  3. 5 tbsp Tomato Ketchup

  4. 3 tbsp Sugar

  5. 1/2 tsp Salt

  6. 1 tsp Taucheo (fermented bean paste)

  7. 5 tbsp Oil

  8. 1 cup Water

  9. 2 eggs, beaten

  10. corriander (garnishing)

  11. spring onions (garnishing)

  12. 1 pack mantou

  13. REMPAH

  14. 6 shallots

  15. 8 garlic

  16. 5 red chillies

  17. 10 dried chillies (rehydrate)

  18. 1 stalk lemongrass

  19. 3 chili padi

  20. 6 candle nuts

  21. 4 slices galangal

  22. 1 green lime

  23. 2 tbsp Belacan

Instructions

  1. Kill and clean 2 large mud crabs

  2. Remove gills and crabs

  3. Cut them into quarters

  4. Cut 5 red chillies

  5. Rehydrate 10 dried chillies

  6. Add 4 slices galangal, 6 shallots, 8 garlic, 1 stalk lemongrass, 6 candle nuts, 3 chilli padis, juice from 1 green lime, and blend into a paste

  7. Toast 2 tbsp belacan in pan, and add in the chilli paste

  8. Then add 5 tbsp of oil, and stir fry until aroma comes out

  9. Add 1 tsp taucheo, 3 tbsp sugar, 1/2 tsp salt, 5 tbsp tomato ketchup

  10. Add crabs and stir fry

  11. Add 1 cup of hot water, then cover and simmer for 8-10 mins

  12. Deep fry 1 packet of mantous

  13. When the crabs turn bright red, add 2 beaten eggs

  14. Garnish with spring onions and coriander, and serve with fried mantou