Singapore’s Famous Chilli Crab

This iconic Singaporean dish delivers a perfect balance of sweet, tangy, and spicy flavors in every bite. Fresh crabs are deep-fried until the shells turn a brilliant red, then tossed in a velvety sauce made from tomato puree, chilli paste, and aromatic spices like garlic, ginger, and shallots. The sauce thickens to a glossy glaze that clings beautifully to the meat, offering a complex depth of flavor that is both comforting and exciting. It's a celebratory meal best enjoyed with steamed mantou buns to soak up the delicious sauce.

Cooking Method: Frying, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 350

Dietary: Vegan

Description

This iconic Singaporean dish delivers a perfect balance of sweet, tangy, and spicy flavors in every bite. Fresh crabs are deep-fried until the shells turn a brilliant red, then tossed in a velvety sauce made from tomato puree, chilli paste, and aromatic spices like garlic, ginger, and shallots. The sauce thickens to a glossy glaze that clings beautifully to the meat, offering a complex depth of flavor that is both comforting and exciting. It's a celebratory meal best enjoyed with steamed mantou buns to soak up the delicious sauce.

Directions

1
Heat oil for deep frying in a wok or large pot until hot.
2
Deep fry the crabs until they turn bright red and are just cooked through.
3
Remove the crabs from the oil and set aside on a plate.
4
Pour out the deep-frying oil and add 1/4 cup of fresh oil to the wok.
5
Heat the fresh oil over medium heat and add the garlic, ginger, and chopped red chillies.
6
Stir-fry until fragrant, about 1 minute.
7
Add the chilli sauce, tomato sauce, sugar, light soy sauce, and sesame oil to the wok.
8
Simmer the sauce mixture for 1 minute to allow flavors to meld.
9
Season the sauce with salt and pepper to taste.
10
Return the fried crabs to the wok and stir to coat them evenly with the sauce.
11
Pour in the chicken stock and bring to a boil over high heat.
12
Cook for 3 minutes, allowing the crabs to absorb the sauce.
13
Stir in the cornflour mixture gradually to thicken the sauce.
14
Slowly drizzle in the beaten egg while stirring constantly to create silky strands in the sauce.
15
Taste and adjust seasoning with salt and pepper if needed.
16
Sprinkle with sliced shallots and serve immediately.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 350kcal

% Daily Value *
Total Fat 15gg24%
Saturated Fat 3gg15%
Cholesterol 180mgmg60%
Sodium 450mgmg19%
Total Carbohydrate 12gg4%
Dietary Fiber 1gg4%
Sugars 5gg
Protein 40gg80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/singapores-famous-chilli-crab/