Singaporean Chilli Crab Recipe

Name: Singaporean Chilli Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large crabs, about 3 lb; 3/4 cup boiling water; 2 medium onions, chopped; 1 inch piece fresh ginger, grated; 3 bird's eye chilies, finely chopped; 3 garlic cloves, finely chopped; 1 stalk lemongrass, chopped (tender inner leaves); 1 teaspoon shrimp paste (optional); 3 green onions, chopped; 2 teaspoons cornstarch; 3 tablespoons oil; 1 tablespoon grated palm sugar (or brown sugar); 3 tablespoons tomato paste; 1 egg, lightly beaten

Servings: persons

4 large crabs, about 3 lb
3/4 cup boiling water
2 medium onions, chopped
1 inch piece fresh ginger, grated
3 bird's eye chilies, finely chopped
3 garlic cloves, finely chopped
1 stalk lemongrass, chopped (tender inner leaves)
1 teaspoon shrimp paste (optional)
3 green onions, chopped
2 teaspoons cornstarch
3 tablespoons oil
1 tablespoon grated palm sugar (or brown sugar)
3 tablespoons tomato paste
1 egg, lightly beaten

1
Clean the crabs.
2
Heat the oil in a wok or large skillet and stir fry the onion, ginger, garlic, lemon grass, shrimp paste (if using) and two-thirds of the chillies for two minutes.
3
Add the crab and boiling water, reduce the heat and cook 8 minutes longer. Transfer the crab to a plate.
4
Chop the crabs into 4 to 6 pieces with a large cleaver, leaving the legs attached. Crack the claws with a mallet or pestle.
5
Mix the cornstarch into a little cold water.
6
Add the sugar and tomato paste to the wok and combine well.
7
Add the cornstarch solution and continue stirring until the mixture thickens.
8
Add the lightly beaten egg, stir continuously to form small tiny strands.
9
Return the crab to the wok, stirring until well-coated with the sauce.
10
Place on a serving platter and garnish with the green onions and remaining chillies.
11
Serve hot.

745

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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: 4 large crabs, about 3 lb, 3/4 cup boiling water, 2 medium onions, chopped, 1 inch piece fresh ginger, grated, and more.

Yes, Singaporean Chilli 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!

Singaporean Chilli Crab

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions