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Singapore Chili Crab with crab, chili and ginger — Singapore recipeSingaporeSingapore
📝Useful tips
S
Sergei Martynov

Чили-краб — огненное сердце сингапурской кухни. Мясистые клешни в густом соусе из томатов, чили и имбиря, обогащённом яйцом и ароматом Востока. Подаётся с хрустящей булочкой манто или свежим хлебом — чтобы не упустить ни капли соуса.

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The sauce must be thick enough to coat the crab pieces. If it is too thin — add the cornstarch slurry. If too thick — a splash of broth. The eggs are poured in last, off the heat, in a thin stream while stirring — they create silky ribbons, not scrambled egg.

Fish and Seafood Dishes

Singapore Chili Crab

🌶️Spicy💪High Protein

Singapore's national dish — whole crab braised in a glossy sweet-spicy tomato-chili sauce with garlic, ginger, and egg ribbons. Created in 1950s Singapore and eaten with your hands, mopping up every drop of sauce with warm mantou buns.

⏱️
45
Minutes
👥
1
Servings
🔥
500
kcal
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IngredientsInstructionsCommentsRelated Recipes

Key Ingredients

crab meat or 1 whole prepared crabred chili peppersfresh gingergarlic clovestomato-paste

What you'll need

Ingredients

How to make it

Instructions

  1. 1

    Blend chili, garlic, onion, and ginger in a blender with a little water to a smooth paste. This is called 'rempah' — the flavor base of the dish.

  2. 2

    Heat oil in a deep wok or skillet. Fry the paste for 5-7 minutes until fragrant. Add tomato paste, ketchup, sweet chili sauce, and oyster sauce. Cook 2-3 more minutes.

  3. 3

    Pour in the broth, add sugar and bring to a boil. Reduce heat and simmer 5-10 minutes until the sauce starts to thicken. Taste — it should be sweet, spicy, and tangy.

  4. 4

    If using frozen crab, thaw at room temperature first. Add the crab to the sauce, stir gently to coat all pieces. Cover and simmer on low heat for 8-10 minutes.

  5. 5

    Dissolve cornstarch in water and pour into the sauce. Beat eggs and pour in a thin stream while stirring — the eggs should form silky ribbons, not scrambled chunks. Add lime juice and turn off heat immediately.

  6. 6

    Transfer to a large plate, drizzle generously with sauce, garnish with cilantro. Serve with warm bread or baguette for dipping. The traditional way is to eat with mantou buns.

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Frequently Asked Questions

Can Singapore chili crab be made with frozen crab — or does it have to be fresh?

Fresh or live crab gives the best result — the meat is more tender and flavorful. Frozen raw crab (thawed) is perfectly acceptable. Avoid pre-cooked frozen crab — it turns rubbery when simmered in the sauce.

Why is the Singapore chili crab sauce too watery — how to thicken it properly?

Two methods: pour beaten eggs in a thin stream into the hot sauce while stirring — they create silky ribbons and thicken the sauce naturally. Or dissolve cornstarch in water and stir in. The egg method is more traditional; cornstarch is simpler.

What can replace oyster sauce in Singapore chili crab recipe?

Mix soy sauce with a little fish sauce and a pinch of sugar — it gives a similar depth of umami. Hoisin sauce also works but is sweeter, so reduce the added sugar.

Why are eggs added to Singapore chili crab sauce and what do they do?

Eggs poured in a thin stream into the hot sauce create the dish's signature silky ribbons. They transform a plain spicy sauce into something creamy and coating. Without eggs the sauce stays watery and thin.

Who invented Singapore chili crab and is it really Singaporean and not Malaysian?

The dish was created by Singaporean housewife Cher Yam Tian in the 1950s — she swapped tomato sauce for chili paste. It is Singapore's officially recognized national dish. In 2009 a Malaysian tourism minister claimed it as Malaysian — this caused a diplomatic incident. The dish is Singaporean.