Singapore Chili Crab

This iconic dish features fresh crab cooked in a thick, glossy chili-tomato sauce with eggs. It’s savory, slightly sweet, mildly spicy, and best enjoyed with bread or mantou to soak up the sauce.

---

Ingredients (2–3 servings)

Crab

• 2 medium mud crabs (about 1–1.2 kg total), cleaned and cut into pieces

• 2 tablespoons cornstarch (for coating crab)

---

Aromatics

• 2 tablespoons vegetable oil

• 4 cloves garlic, minced

• 2 shallots, minced

• 1 tablespoon ginger, minced

---

Sauce Base

• 4 tablespoons chili sauce (Singapore-style or chili garlic sauce)

• 3 tablespoons ketchup

• 1 tablespoon tomato paste

• 1 tablespoon soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon sugar (adjust to taste)

• 1 teaspoon rice vinegar or lime juice

• 1½ cups chicken stock or water

---

Thickening & Eggs

• 1 tablespoon cornstarch + 2 tablespoons water

• 2 eggs, lightly beaten

---

Garnish

• Fresh cilantro or chopped green onions

---

Instructions

Step 1: Prepare the Crab

1. Lightly coat crab pieces with cornstarch.

2. This helps seal in moisture and slightly thicken the sauce later.

---

Step 2: Make the Sauce Base

1. Heat oil in a large wok or deep pan over medium heat.

2. Add garlic, shallots, and ginger; sauté until fragrant.

3. Add chili sauce, ketchup, and tomato paste.

4. Stir-fry gently for 1–2 minutes until aromatic.

---

Step 3: Simmer

1. Add soy sauce, oyster sauce, sugar, and vinegar.

2. Pour in chicken stock.

3. Bring to a simmer.

---

Step 4: Cook the Crab

1. Add crab pieces to the pan.

2. Cover and simmer for 8–10 minutes, turning occasionally, until crab is fully cooked and shells turn bright red.

---

Step 5: Thicken & Add Eggs

1. Stir in cornstarch slurry to thicken the sauce.

2. Reduce heat to low.

3. Slowly drizzle beaten eggs into the sauce while gently stirring to create silky egg ribbons.

---

Step 6: Finish

1. Taste and adjust seasoning (sweet, spicy, or salty).

2. Garnish with fresh cilantro or green onions.

---

How to Serve

• Serve immediately while hot.

• Best paired with fried mantou buns or steamed rice.

---

Tips

• Do not overcook the crab; meat should be tender and juicy.

• Sauce should be thick enough to cling to the crab.

• Adjust chili level depending on preference.