Singaporean Chilli Crab

Name: Singaporean Chilli Crab
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1.5kg crab, fresh mud crab, cut into large pieces and with tomalley reserved; 5 red cayenne chillies, seeds left in and roughly chopped; 2 tbsp fermeted soy paste, can sub 1 tbsp miso paste + 1/2 tsp sugar; ▢ 6 garlic cloves (small), roughly chopped; ▢ 2 eschalots (small), roughly chopped (Note 4); ▢ 3 tbsp ginger , roughly chopped (~7.5cm / 3″ piece); ▢ 1/4 cup canola oil; ▢ 1 tbsp belachan dried shrimp paste , chopped; ▢ 1 cup tomato passata (Note 6); ▢ 1/2 cup sweet chilli sauce; ▢ 2 tbsp ketchup; ▢ 2 cups water; ▢ 1 egg , lightly whisked; ▢ 3 tbsp white vinegar; ▢ Fresh coriander , leaves whole or roughly chopped; ▢ 2 tbsp green onion , finely sliced (or 1/4 cup finely sliced on angle, ice water 3 minutes for slight curl); Bread buns, golden mantou preferred, can sub other bread

17 steps

Prep:20minCook:20min

Here's arguably the most famous crab recipe in the world: Singapore Chilli Crab! For the pinnacle of the experience, make this using fresh, live mud crab that you clean and cut yourself, or ask the fish shop to cut the crab for you (make sure they save the tomalley "crab mustard") Be prepared to get messy eating it (half the fun!) – and to be surprised at how quick it is to make! Flavour: The sauce is a bit spicy but not excessively (use larger sized chillis to make it less spicy). It is supposed to be a bit sweet, vinegary and intensely savoury. It gets massive flavour from the combination of crab juices, tomalley ("crab mustard"), belachan shrimp paste, and the soy bean paste! The traditional sauce has bits of egg ribbson in it, and includes ketchup – yes, really! Serves 3 – 4 as a meal with rice and some vegetables.

Updated at: Fri, 15 Sep 2023 09:27:55 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories375.2 kcal (19%)

Total Fat16.1 g (23%)

Carbs32.8 g (13%)

Sugars15.7 g (17%)

Protein22.3 g (45%)

Sodium1475.2 mg (74%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.5kgcrab

fresh mud crab, cut into large pieces and with tomalley reserved

Instructions

Step 1

Prepare crab: use scissors to cut off the sharp tip of each leg and discard. Next, turn the crab over and remove the flap on the underside of the crab so we can remove the top shell. Lift up the flap and twist it off (discard). Remove the top shell (pull it up and off), reserve for presentation. Remove the tomalley (yellow/green stuff) from inside the top shell and body, and reserve. Remove the mandibles and discard. Remove and discard gills. Cut off crab claws with a cleaver, and make one crack on each side of each claw (this lets some heat in so the claw cooks more evenly, and makes the crab meat easier to remove). Finally, cut the crab body in half, and each half into 2-3 pieces.

Step 2

Chilli paste: Place all ingredients in a small food processor or Nutribullet. Blitz until it's a fairly smooth paste.

Step 3

Heat oil in a large pot over medium-high heat. Add belachan and cook for 2 minutes, stirring constantly. It will smell pungent (to put it mildly), but have faith! It will mellow and transform!

Step 4

Add chilli paste and cook, stirring, for 3 minutes.

Step 5

Add tomato passata and cook, stirring regularly, for 4 minutes.

Step 6

Add sweet chilli sauce, ketchup, water and stir to combine.

Step 7

Add the crab claws first (they take longer to cook), stir to coat in sauce. Bring to a boil, then reduce heat to simmer. Cover with a lid and cook 3 minutes.

Step 8

Add the reserved tomalley ("crab mustard") along with all the crab juices.

Step 9

Remove lid, add remaining crab pieces and any juices that have collected in this bowl. Stir pieces to coat, put the lid back on and cook for 7 minutes.

Step 10

Use tongs to remove crab pieces into a bowl.

Step 11

With the sauce still on the stove, and while stirring in a circular motion, pour the egg in a thin stream into the middle of the pot. This will create little ribbons of egg in the sauce that is traditional and look lovely.

Step 12

Stir in vinegar.

Step 13

Return the crab pieces into the pot, gently stir to coat in the sauce.

Plating Up & Serving

Step 14

Transfer crab pieces into a large serving plate or shallow dish. Pour over all the sauce from the pot. Garnish with coriander and green onion.

Step 15

Serve with golden mantou buns (steamed and fried Chinese buns, traditional – Note 7), or homemade brioche (ultimate sub!), baguette, crusty bread or dinner rolls. Alternatively serve with rice on the side.

Step 16

How to eat: Be prepared to get messy! Dive in for the claw (the prime piece!). Use crab or nut crackers to break the shell (or a meat tenderiser or hammer – anything to get to that meat!!) and reveal hunks of sweet juicy crab meat. Dunk generously in sauce and devour.

Step 17

You will have leftover sauce. It's loaded with flavour so save it, it's precious! Ideas for use: Toss through hot noodles or even pasta, Dipping sauce (bread or spring rolls or rice paper rolls), Quickly stir fry some prawns / shrimp and stir through sauce for a fast meal, Over rice – best bowl of rice of your life!, Over omelette – think Egg Foo Young style!, Any eggs for breakfast, Over steamed green vegs (broccoli/green beans)

View on Recipe Tin Eats

↑Support creators by visiting their site 😊