THE RECIPE JOURNAL · Main Course
Singapore's Famous Chili Crabs
If you love bold and spicy flavors, this dish is sure to become a favorite. Combining tender crab with a rich, tangy chili sauce, it’s a delicious way to bring a taste of Southeast Asia to your kitchen.
FROM THE KITCHEN • Singapore's Famous Chili Crabs
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a bowl, mix together the ketchup, chicken broth, egg, soy sauce, chile-garlic sauce, oyster sauce, tamarind paste, fish sauce, and palm sugar until well combined.
02
Step 2
Heat some oil in a pot over medium-high heat, then add the shallots, garlic, ginger, and serrano pepper. Sauté everything for about 2 minutes until it’s fragrant and sizzling. Toss the crab into the pot, cover it with a lid, and give the pot a good shake to coat the crab evenly with the aromatics.
03
Step 3
Take the lid off and cook, stirring occasionally, for another 3 minutes to heat the crab through. Then, pour in the sauce mixture, lower the heat to medium, and cook everything together, stirring now and then until the sauce thickens and the crab is nicely coated, which should take about 5 minutes.
04
Step 4
Finish by stirring in the chopped cilantro and green onions, then take the pot off the heat and serve right away.
Why you’ll love it
This dish combines sweet, tender crab with a rich, spicy, and slightly tangy sauce that is both comforting and exciting. Its bold flavors and unique texture make it a standout seafood favorite enjoyed by many.
How to serve
Serve with steamed white rice or soft mantou buns to soak up the delicious sauce. A simple side of stir-fried greens or a light cucumber salad can balance the richness of the dish.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove with a splash of water to loosen the sauce and avoid drying out the crab.
