Singapore Chilli Crab is a legendary seafood dish known for its bold, complex flavor profile. The sauce strikes a perfect balance between fiery heat from birdseye chillies, tangy brightness from tamarind, and savory depth from tomato paste and ginger. The crab, typically blue swimmer crabs, is briefly boiled and then tossed in this thick, glossy sauce that clings beautifully to the meat. Its a celebratory dish perfect for sharing with family or friends, best enjoyed with steamed rice to soak up every drop of the flavorful sauce. Despite its restaurant-quality reputation, it can be prepared at home with fresh ingredients and careful attention to the sauce consistency.
Singapore Chilli Crab
Description
Singapore Chilli Crab is a legendary seafood dish known for its bold, complex flavor profile. The sauce strikes a perfect balance between fiery heat from birdseye chillies, tangy brightness from tamarind, and savory depth from tomato paste and ginger. The crab, typically blue swimmer crabs, is briefly boiled and then tossed in this thick, glossy sauce that clings beautifully to the meat. Its a celebratory dish perfect for sharing with family or friends, best enjoyed with steamed rice to soak up every drop of the flavorful sauce. Despite its restaurant-quality reputation, it can be prepared at home with fresh ingredients and careful attention to the sauce consistency.Ingredients
Directions
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Bring a large pot of water to a boil and add the whole crabs.
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Boil the crabs rapidly for 4 minutes, then drain them in a colander.
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Let the crabs cool until they are safe to handle, then chop them into quarters, keeping the legs attached to the body.
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Use a hammer to gently crack the claws and harder shell areas to allow the sauce to penetrate.
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Soak the tamarind pulp in the boiling water and set aside to strain later.
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Finely chop the onions, grate the ginger, finely slice the birdseye chillies, and chop the green onions.
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Mix the cornflour with a small amount of water to create a smooth slurry.
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Heat the oil in a large wok or heavy pan over medium-high heat.
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Stir-fry the chopped onions, grated ginger, and two-thirds of the sliced chillies for 2 minutes until fragrant.
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Add the crab pieces and the strained tamarind water to the wok.
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Lower the heat and simmer the crab in the sauce for 3-4 minutes.
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Remove the crab pieces from the wok and place them on a serving dish.
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Add the sugar and tomato paste to the remaining sauce in the wok and stir well.
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Stir the cornflour slurry again and pour it into the sauce, stirring continuously until the mixture thickens.
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Pour the thickened sauce over the crab pieces on the serving dish.
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Garnish with the remaining sliced chillies and chopped green onions before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 262.1kcal
- % Daily Value *
- Total Fat 12.5g20%
- Saturated Fat 1.9g10%
- Cholesterol 71.0mg24%
- Sodium 311.2mg13%
- Total Carbohydrate 17.8g6%
- Dietary Fiber 2.3g10%
- Sugars 9.3g
- Protein 19.7g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve this dish with plain steamed rice to balance the spicy and savory flavors.
Ensure the tamarind pulp is well-soaked and strained to remove any seeds or fibrous bits for a smooth sauce.
Adjust the amount of birdseye chillies based on your preferred level of heat.
When cracking the claws, be careful not to break the shell completely so the meat stays intact but accessible.
