Singapore Chili Crab

Name: Singapore Chili Crab
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Singaporean
Ingredients: 1.13 kg Mud Crab; 8 pieces Chilies de Arbol; 2 tbsp Soy Bean Paste (Taucu); 6 cloves Garlic Cloves; 4 pieces Holland Chilies; 3 pieces Shallots; 1 piece Ginger; ¼ cup Canola Oil; 1 tbsp Belachan; 8 oz Tomato Purée; ½ cup Sweet Chili Sauce; 1 whole Large Egg; 3 tbsp White Vinegar; to taste Granulated Sugar; leave Fresh Cilantro; piece Thinly Sliced Scallions; piece Steamed or Fried Buns

SINGAPOREAN·NON-VEGSource

A vibrant and spicy Singaporean seafood classic featuring tender crab in a rich, savory chili sauce.

45m2Servings

Nutrition

885kcal

100gProtein

49gCarbs

33gFat

Ingredients

Mud Crab

1.13 kg

Chilies de Arbol

8 pieces

Soy Bean Paste (Taucu)

2 tbsp

Garlic Cloves

6 cloves

Holland Chilies

4 pieces

Shallots

3 pieces

Ginger

1 piece

Canola Oil

¼ cup

Belachan

1 tbsp

Tomato Purée

8 oz

Sweet Chili Sauce

½ cup

Large Egg

1 whole

White Vinegar

3 tbsp

Granulated Sugar

To taste

to taste

Fresh Cilantro

A few leaves

leave

Thinly Sliced Scallions

piece

Steamed or Fried Buns

to serve

piece

Equipment

Food Processor

Instructions

1Prepare the Crab and Paste

20m

Prepare Crab

Remove the carapace from the crab. Wash, scrub, and remove the lungs. Break the crab down into parts. Refrigerate until ready to use.

Soak Chiles

Bring a small saucepan of water to a boil. Add the dry chiles de arbol and remove from the heat. Soak for 10 to 15 minutes, or until soft.

Make Paste

Place the soaked chiles de arbol in a food processor along with the taucu, garlic, Holland chilies, shallots, and ginger. Purée into a paste and set aside.

2Cook the Sauce Base

10m

Toast Belachan

Heat the canola oil in a wok over medium-high heat. Add the belachan and cook, breaking it up into a paste, until fragrant and toasted, about 2 minutes.

Cook Garlic Paste

Add the prepared garlic paste to the wok and cook, stirring constantly, until it darkens in color, about 3 minutes.

Add Tomatoes

Add the tomato purée to the wok and cook, stirring, until it releases its oils, about 4 minutes.

3Cook the Crab

10m

Combine Ingredients

Add the prepared crab pieces, sweet chili sauce, and 2 ½ cups of water to the wok. Stir to combine.

Simmer Crab

Reduce the heat to maintain a simmer, cover the wok, and cook until the crab is bright red and cooked through, about 7 to 8 minutes.

4Finish and Serve

Add Egg

Gently drop the large egg into the simmering sauce and slowly whisk it in to create a silky texture.

Season

Season the sauce with white vinegar and granulated sugar to taste.

Garnish and Serve

Transfer the chili crab to a serving plate. Garnish with fresh cilantro and thinly sliced scallions. Serve immediately with steamed or fried buns.

Tips

Ensure the crab is thoroughly cleaned to remove any unpleasant odors or textures.

Adjust the amount of sugar and vinegar to achieve your preferred balance of sweet and sour.

For a thicker sauce, you can simmer it uncovered for a few extra minutes before adding the egg.

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