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

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
Spicy
Street Food

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