
Singapore Chilli Crab
Rich and spicy Singapore chilli crab, comfort food at its best.
Ingredients
- 2 medium sized crabs
- Handful coriander
- 300-400ml chicken stock or water
- 1 beaten egg
The Base Flavour
- 1 thumb sized piece of ginger
- 2 cloves garlic
- 1 onion, sliced
- 3 spring onions
- 2 large red chillies
The Sauce
- 1 tsp shrimp paste
- 1 tsp tomato puree
- 4 capfuls rice wine
- 1.5 tbsp palm sugar
- 3 tbsp rice vinegar
- 1 pinch sea salt
Method
The Crab
Please note – crab is best eaten when cooked from having been prepared fresh. The preparation covers all necessary steps to keep the crab as fresh as possible and numerous videos online can be found to help guide you through for the first time. If you are uncomfortable preparing the crab yourself, you may buy a ready boiled crab to avoid the first few steps of preparation, or ask your fishmonger to cook / clean the crab for you.
The Sauce
The Cooking
The Serving
How To Make Singapore Chilli Crab
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- 2 medium sized crabs
- Handful coriander
- 300-400ml chicken stock or water
- 1 beaten egg
The Base Flavour
- 1 thumb sized piece of ginger
- 2 cloves garlic
- 1 onion, sliced
- 3 spring onions
- 2 large red chillies
The Sauce
- 1 tsp shrimp paste
- 1 tsp tomato puree
- 4 capfuls rice wine
- 1.5 tbsp palm sugar
- 3 tbsp rice vinegar
- 1 pinch sea salt
The Crab
Please note – crab is best eaten when cooked from having been prepared fresh. The preparation covers all necessary steps to keep the crab as fresh as possible and numerous videos online can be found to help guide you through for the first time. If you are uncomfortable preparing the crab yourself, you may buy a ready boiled crab to avoid the first few steps of preparation, or ask your fishmonger to cook / clean the crab for you.
The Sauce
The Cooking
The Serving
How To Make Singapore Chilli Crab
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.