Singapore Chilli Crab

Name: Singapore Chilli Crab
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4-6
Cuisine: Singaporean
Ingredients: 1 tablespoon soy sauce; 1 teaspoon chilli powder (optional); ½ teaspoon salt; 2 tomatoes, diced; 4 tablespoons oil; 8 cloves garlic, minced; 4 tablespoons sweet bottled chilli sauce; 1 cup (250 ml) chicken stock or ¼ teaspoon chicken stock granules dissolved in 1 cup (250 ml) hot water; 1 large onion, diced; 5 cm (2 in) young ginger, sliced; 1 tablespoon cornstarch dissolved in 3 tablespoons water; ½ teaspoon ground white pepper; 2 teaspoons black bean paste (tau cheo); 1 egg, lightly beaten; Oil for deep-frying; 4 tablespoons bottled tomato ketchup; 3 fresh crabs (about 2½ kg/5 lbs total); 1 teaspoon sesame oil; 1 teaspoon white pepper; 3-5 red finger-length chillies, deseeded and sliced; 1 spring onion, thinly sliced, to garnish; 1 tablespoon sugar

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
45 min

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

Another Singapore original—a spicy and sweet tomato sauce, enhancing the delicious taste of fresh crabs. Sold in hawker centres and seafood restaurants in the country, and not to be missed when visiting the island state.

Ingredients

3 fresh crabs (about 2½ kg/5 lbs total)
Oil for deep-frying

Asia
Singapore
Main course
South East Asia
Street Food
Spicy

Method

Clean and quarter the crabs, cracking the pincers to allow the flavours to penetrate. Pat dry, then deep-fry the crabs in 2 batches in hot oil in a wok for 3 minutes until the shells turn bright red. Remove from the heat and set aside to drain.
To make the Sauce, drain the oil in the wok and pour 4