Singaporean Chilli Crab Recipe

Ingredients

• 2 live crabs (about 1.5 kg / 3.3 lbs) 2 live crabs (about 1.5 kg / 3.3 lbs)
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 5 cloves garlic, minced 5 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 red chilies, deseeded and finely chopped 2 red chilies, deseeded and finely chopped
• 1 tablespoon chili paste 1 tablespoon chili paste
• 1 cup tomato sauce 1 cup tomato sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup chicken or vegetable broth 1 cup chicken or vegetable broth
• 2 spring onions, chopped 2 spring onions, chopped
• Coriander leaves, for garnish Coriander leaves, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Clean the crabs by removing the top shell, gills, and the abdomen. Cut each crab into quarters.
2. 2.
   Heat the vegetable oil in a large wok or deep pan over medium heat.
3. 3.
   Add the minced garlic, grated ginger, and chopped red chilies. Sauté until fragrant.
4. 4.
   Stir in the chili paste and cook for another minute.
5. 5.
   Add the tomato sauce, soy sauce, oyster sauce, sugar, and chicken or vegetable broth. Stir well to combine.
6. 6.
   Bring the sauce to a simmer and add the crab pieces. Cover and cook for about 8-10 minutes, or until the crab shells turn bright orange and the meat is cooked through.
7. 7.
   Taste the sauce and adjust the seasoning with salt if needed.
8. 8.
   Garnish with chopped spring onions and coriander leaves.
9. 9.
   Serve hot with steamed or fried mantou buns.

Treat your ingredients with care...

• Crab — Choose live crabs for the freshest taste. Clean them thoroughly before cooking to remove any impurities.
• Chili paste — Adjust the amount of chili paste according to your preferred level of spiciness. Add more for extra heat or reduce for a milder flavor.
• Mantou buns — If you can't find mantou buns, you can substitute them with steamed rice or crusty bread to enjoy the delicious sauce.

Tips & Tricks

• To make the dish spicier, add a few slices of fresh red chili along with the chopped chilies.
• For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the sauce during the last few minutes of cooking.
• Crack the crab shells slightly before cooking to allow the flavors of the sauce to penetrate the meat better.
• Use a crab cracker or a small hammer to easily crack the crab shells and access the meat.
• Serve the Chilli Crab with a side of refreshing cucumber slices to balance the spiciness.

Serving advice

Serve the Singaporean Chilli Crab hot, with a generous amount of sauce, alongside steamed or fried mantou buns. Provide finger bowls or wet towels for guests to clean their hands after enjoying the messy but delightful experience of cracking and devouring the crab.

Presentation advice

Garnish the Chilli Crab with a sprinkle of freshly chopped coriander leaves and a scattering of chopped spring onions. Serve it in a large serving dish or on individual plates, allowing the vibrant red sauce to take center stage. Place the crab pieces strategically to showcase their succulent meat.