Singapore Hawker Chili Crab Recipe

Name: Singapore Hawker Chili Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb whole dungeness crab; 5 tablespoons ketchup or 5 tablespoons tomato paste; 1 cup water; 2 tablespoons cornstarch; 2 tablespoons oyster sauce or 2 tablespoons indonesian soy sauce; 2 tablespoons dark soy sauce or 2 tablespoons regular soy sauce; 1 tablespoon tamarind paste; 5 tablespoons vegetable oil; 7 garlic cloves, crushed; 2 tablespoons shallots, minced; 10 red chili peppers, pounded with seeds; 3/4 teaspoon lemon juice; 1 egg, beaten; 4 green onions, minced

Servings: persons

1 lb whole dungeness crab
5 tablespoons ketchup or 5 tablespoons tomato paste
1 cup water
2 tablespoons cornstarch
2 tablespoons oyster sauce or 2 tablespoons indonesian soy sauce
2 tablespoons dark soy sauce or 2 tablespoons regular soy sauce
1 tablespoon tamarind paste
5 tablespoons vegetable oil
7 garlic cloves, crushed
2 tablespoons shallots, minced
10 red chili peppers, pounded with seeds
3/4 teaspoon lemon juice
1 egg, beaten
4 green onions, minced

1
Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in fourths and then cut between each leg. Crack the legs and claws with the back of the knife or a hammer and set aside.
2
In a large bowl, mix together ketchup, water, cornstarch, soy sauces and tamarind.
3
Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red, about 4 minutes.
4
Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
5
Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.
6
Serve with steamed or fried mantou (Chinese buns), French loaves, toasted sliced bread or plain white rice.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 lb whole dungeness crab, 5 tablespoons ketchup or 5 tablespoons tomato paste, 1 cup water, 2 tablespoons cornstarch, and more.

Yes, Singapore Hawker Chili Crab 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.

That's it — enjoy your meal!

Singapore Hawker Chili Crab

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions