Delicious Singapore Chilli Crab

Ingredients

1 large live crab (1–1.2kg), cleaned, cracked and scrubbed

Vegetable oil

1 onion, diced

1 tablespoon finely chopped ginger

1 tablespoon finely chopped garlic

2 spring onions, chopped

2 large red chillies, chopped

Sea salt

500ml water or light stock

1 egg, lightly beaten

Spring onion and coriander, to garnish

Steamed or deep fried mantou, to serve

The Sauce

2 tablespoons tomato paste

2 to 3 tablespoons sweet chilli sauce

1 to 2 tablespoons palm sugar

1 teaspoon shrimp paste

3 to 4 tablespoons rice wine

2 tablespoons rice vinegar

The Cornflour Slurry

1 tablespoon cornflour

2 to 3 tablespoons water

PREPARATION

Method

1. Prepare the crab

Dispatch humanely. Remove the top shell, clean thoroughly and discard the gills. Crack claws and legs lightly with the side of a cleaver so the sauce can penetrate.

COOKING

2. Build the base

Heat oil in a wok over medium heat. Add diced onion and cook for 4 to 5 minutes until softened and lightly caramelised. Add ginger and garlic and cook for 1 minute.

Stir in spring onion and chillies and continue to stew gently to bring out their sweetness.

3. Make the sauce mixture

In a bowl mix tomato paste, sweet chilli sauce, palm sugar, shrimp paste, rice wine and rice vinegar. Press the shrimp paste and sugar until fully dissolved.

4. Deglaze and reduce

Increase heat to high and pour the sauce mixture into the wok. Scrape up any caramelised bits from the base. Allow to bubble and caramelise slightly before adding water or stock. Bring to a vigorous boil, season lightly with sea salt, then reduce to a simmer. Cook uncovered for 15 to 20 minutes until slightly thickened.

5. Thicken

Stir the cornflour slurry and add half first, stirring continuously. Add more only if needed. The sauce should have a glossy, dripping consistency.

6. Cook the crab

Increase heat to high and add the crab pieces, starting with the body. Toss to coat fully in sauce. Cover with a lid and steam in the sauce for 4 to 5 minutes until the shell turns bright red and the meat is cooked through.

7. Finish with egg

Turn off the heat. Slowly drizzle in the beaten egg while gently stirring to create fine ribbons through the sauce.

8. Serve

Transfer to a large platter, spoon extra sauce over the top and garnish with spring onion and coriander. Serve immediately with mantou buns for dipping.

School of Wok Tips

• Stew the base ingredients slowly to draw out natural sweetness before adding the sauce.

• Let the sauce caramelise briefly before adding water for deeper flavour.

• Do not over thicken. The sauce should coat the crab, not become gloopy.

• Add egg off the heat so it forms silky ribbons rather than scrambling.

FAQs

Can I use pre cooked crab?

Yes? Reduce the steaming time to 2 to 3 minutes just to heat through.

Is Singapore Chilli Crab very spicy?

It is more sweet and savoury than fiery. Adjust the quantity of chillies to suit your taste.

What is best served with chilli crab?

Mantou buns are traditional for soaking up the sauce, but crusty bread also works well.