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singaporean chili crab

(1 rating)
pwjohnso avatar
Recipe by
Patrick Johnson
@pwjohnso
Kingwood, TX

This dish is uniquely Singapore with its sweet yet zesty bouquet of flavors. I first had it at Long Beach Seafood Restaurant on the east coast in Singapore but it can be found many places on the island.

(1 rating)
yield 3 -4
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients For singaporean chili crab

  • 4 lb
    dungeness crabs, cleaned and quartered (substitute legs if whole crab is not available)
  • 6 clove
    garlic, finely chopped
  • 2 Tbsp
    soy beans, salted and mashed into paste
  • ginger, fresh, sliced thin and julienned (approximately 2 inch piece)
  • 1/8 c
    vegetable oil
  • SEASONING INGREDIENTS
  • 2 Tbsp
    light soy sauce
  • 4 Tbsp
    sugar
  • 5 Tbsp
    garlic chili sauce
  • 20 Tbsp
    ketchup
  • 2
    eggs, beaten
  • 3/4 Tbsp
    tapioca powder (mixed with 6 tablespoons water)
  • 2
    green onion, chopped
  • 1/4 c
    cilantro, fresh
  • 1 c
    hot water

How To Make singaporean chili crab

  • 1
    Heat oil in wok and fry ginger until fragrant.
  • 2
    Mix together soy sauce, sugar, chili sauce and ketchup and set aside.
  • 3
    Add garlic and fry until crisp but not burt.
  • 4
    Add soy beans and stir for about 2 minutes.
  • 5
    Pour in seasoning ingredients and stir fry for about 2 minutes.
  • 6
    Add crab and stir well. Add 1/4 cup water and cook covered for about 2 minutes.
  • 7
    Uncover, add remaining water and cook for additional 5 minutes.
  • 8
    When crabs are done (nice and red) add flour paste and eggs. Stir until sauce thickens, garnish with cilantro and green onions and serve with pleanty of warm bread for dipping.
  • 9
    TIP: Corn starch and water can be used as thickening agent if tapioca flour is not readily available.
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