Singapore · Fish and Seafood Dishes
Singapore Chili Crab
Singapore's national dish — whole crab braised in a glossy sweet-spicy tomato-chili sauce with garlic, ginger, and egg ribbons.
Ingredients
- crab meat or 1 whole prepared crab800 g
- vegetable oil2 tbsp
- red chili peppers3
- garlic cloves4
- large onion or 6-8 shallots1
- fresh ginger30 g
- tomato paste3 tbsp
- ketchup4 tbsp
- sweet chili sauce2 tbsp
- oyster sauce1 tbsp
- sugar3 tbsp
- chicken or vegetable broth300 ml
- eggs2
- lime juice1 tsp
- cornstarch1 tsp
- water2 tbsp
- fresh cilantro for garnish
Method
- 1Blend 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.
- 2Heat 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.
- 3Pour 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.
- 4If using frozen crab, thaw it in the fridge overnight, or seal it in a bag and submerge in cold water, changing the water every 30 minutes, then cook right away — never on the counter. Add the crab to the sauce, stir gently to coat all pieces. Cover and simmer on low heat for 8-10 minutes.
- 5Dissolve 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.
- 6Transfer 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.