Singapore Chilli Crab
Mud crabs stir-fried in a savoury, sweet, and slightly spicy tomato-based sauce. Best enjoyed with hands and fried mantou buns to mop up the gravy.
Ingredients
- 1.5kg Mud Crab (cleaned and chopped into parts)
- 2 eggs, beaten
- 1 tbsp cornstarch mixed with water
- Deep fried mantou (buns)
- Sauce Base: Tomato ketchup, chilli sauce, plum sauce, yellow bean paste, vinegar, sugar
- Aromatics: Ginger, garlic, shallots, fresh chillies
Instructions
Clean the Crab
Scrub the crab shells. Crack the claws slightly to help the sauce penetrate. Dust the crab pieces with a little cornstarch and flash fry in hot oil to seal the juices. Remove and set aside.
Fry Aromatics
In a wok, sauté minced garlic, ginger, shallots, and fresh chillies until fragrant.
Simmer Sauce
Add all the sauce ingredients (ketchup, chilli sauce, water, etc.) into the wok. Bring to a boil. Add the crab pieces back in. Cover and simmer for 8-10 minutes.
Thicken
Thicken the gravy with starch solution. Turn off the heat and kill the flame. Slowly swirl in the beaten eggs to create beautiful ribbons in the sauce.
Chef's Note
"The trick to restaurant-style chilli crab is adding a splash of vinegar to cut the sweetness, and killing the heat BEFORE adding the eggs so they remain silky and distinct."
