Singapore Chile Crabs Recipe

Name: Singapore Chile Crabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg fresh crab; 8 dried red chilies; 2 onions; 4 garlic cloves; 1 egg; 150 g dried shrimp; ½ tablespoon cornflour; 10 tablespoons tomato ketchup; 1 tablespoon light soya sauce; 1 piece ginger, sliced; corn oil; minced garlic

Servings: persons

1 kg fresh crab
8 dried red chilies
2 onions
4 garlic cloves
1 egg
150 g dried shrimp
½ tablespoon cornflour
10 tablespoons tomato ketchup
1 tablespoon light soya sauce
1 piece ginger, sliced
corn oil
minced garlic

1
Blend garlic, ginger, dried chile, dried shrimp in a blender to form a smooth paste.
2
Stir-fry the paste in 30 tbsp of hot corn oil til fragrant.
3
Transfer to a deep bowl.
4
Clean crabs and cut each into 4-6 pieces.
5
Crack the claws with a pestle.
6
Stir-fy 10 tsp of minced garlic in 20 tbsp of hot corn oil till fragrant.
7
Add crabs and stir-fry for about 10 minute.
8
Cover and cook for another minute.
9
Uncover and stir briskly once more.
10
Add in 1/2 cup of water, light soya sauce and 20 tbsp of the paste.
11
Stir well and cover for 10 minutes.
12
Thicken the gravy with 10 tbsp of cornflour solution.
13
Whip egg and stir into the chilli crabs and bring to a boil.
14
Serve with rice or bread.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 kg fresh crab, 8 dried red chilies, 2 onions, 4 garlic cloves, and more.

Yes, Singapore Chile Crabs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Singapore Chile Crabs

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