Chilli Crab

Name: Chilli Crab
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 5 Tbsp tomato ketchup; Coriander leaves (cilantro); 1 tsp tau cheo (fermented soy bean paste); ½ tsp salt; 3 Tbsp sugar; 16 fried mantou (steamed buns); 5 Tbsp cooking oil; 250 ml (8 fl oz / 1 cup) boiling water; 5 shallots, peeled; 2 eggs, beaten; 5 cloves garlic, peeled; 6 candlenuts; 4 slices galangal; 1 green lime; 2 Tbsp belacan (dried prawn paste), toasted; 5 red chillies, seeds removed; 8 dried chillies, seeds removed and rehydrated in water; 1 stalk lemongrass; 2 mud crabs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

This is none other than the famous Singapore chilli crab! It is undoubtedly the flavourful combination of the sweet and spicy sauce that makes chilli crab one of Singapore’s national favourites.

Ingredients

2 mud crabs
Coriander leaves (cilantro)
16 fried mantou (steamed buns)

Asia
Singapore
Fish course
Pescatarian
Spicy
South East Asia
Street Food

Method

Clean crabs and remove gills. Cut into quarters. Set aside.
Prepare sauce. Place all ingredients for chilli paste in a food processor and blend into a smooth paste.
Heat oil in a wok over medium heat. Add chilli paste and stir-fry until aromatic.
Add tau cheo, sugar, salt and tomato ketchup. Mix well.
Add crabs and mix to co