Singapore Chilli Crab Recipe

If you have ever dreamed of savoring a dish bursting with bold, spicy, and slightly sweet flavors, then this Singapore Chilli Crab Recipe will absolutely delight your taste buds and become a new favorite in your kitchen. This iconic Singaporean classic features fresh crab enveloped in a rich, fragrant sauce made from a harmonious blend of garlic, chilli, tomato, and fermented ingredients that create a beautifully complex yet balanced flavor. Whether you are entertaining friends or enjoying a cozy family dinner, this recipe brings a vibrant and interactive dining experience that’s both fun to make and addictively delicious.

Ingredients You’ll Need

Don’t be intimidated by the number of ingredients here because each one is essential to achieving authentic flavor and texture. These carefully chosen items bring heat, depth, sweetness, and umami that make the Singapore Chilli Crab Recipe stand out from the rest.

• 1.5 kg / 3lb live mud crab: Fresh crab ensures the best natural sweetness and firm texture in your dish.
• 5 red cayenne chilli: Seeds left in to keep the perfect spicy kick and vibrant red color.
• 2 tbsp taucu paste: Fermented soy paste that adds an earthy umami; miso can be a substitute if needed.
• 6 garlic cloves: Small and roughly chopped to infuse the sauce with aromatic depth.
• 2 eschalots: Also chopped, these give subtle sweetness and complexity.
• 3 tbsp ginger: Adds a warm, zesty undertone that brightens the sauce.
• 1/4 cup canola oil: Neutral oil perfect for sautéing without overpowering flavors.
• 1 tbsp belachan dried shrimp paste: This pungent ingredient is key to traditional flavor; feel free to substitute shrimp paste if preferred.
• 1 cup tomato passata: Provides a luscious, smooth tomato base for the sauce.
• 1/2 cup sweet chilli sauce: Balances heat with sweetness, a perfect complement to the crab.
• 2 tbsp ketchup: Adds tanginess and depth to the sauce’s flavor profile.
• 2 cups water: Helps achieve the perfect sauce consistency.
• 1 egg: Lightly whisked, it creates beautiful egg ribbons that add texture and visual appeal.
• 3 tbsp white vinegar: Brings brightness and acidity to balance the richness.
• Fresh coriander: Adds herbal freshness, either whole leaves or roughly chopped.
• 2 tbsp green onion: Finely sliced for garnish and a mild onion crunch.
• Golden mantou buns: Steamed or fried, these are perfect for dipping into the delectable sauce.

How to Make Singapore Chilli Crab Recipe

Step 1: Prepare the Crab

Start by cleaning and cutting your fresh crab, separating it into manageable pieces including claws and body segments. Don’t forget to reserve the tomalley, often called crab mustard, along with any juices. This little treasure is your secret weapon to infuse the sauce with authentic, rich crab flavor that’s simply unbeatable.

Step 2: Make the Chilli Paste

Combine the red cayenne chilli, taucu paste, garlic, eschalots, and ginger in a food processor. Blitz them until you get a relatively smooth paste. This spicy, fragrant base will transform your sauce into something spectacularly vibrant and layered.

Step 3: Sauté the Belachan

In a large pot, heat the canola oil over medium-high heat and add the belachan dried shrimp paste. Cook it for about 2 minutes while stirring constantly. It’s pungent at first, but trust this process — it mellows out and gives the sauce an addictive umami punch that’s pure magic.

Step 4: Cook Off the Chilli Paste

Next, toss in your homemade chilli paste and stir continuously as it cooks for about 3 minutes. This step softens the raw edges of the paste and helps those flavors mingle beautifully.

Step 5: Add Tomato Passata

Pour in the tomato passata and keep stirring regularly for another 4 minutes. The tomatoes add a silky softness and natural sweetness that balance the spiciness perfectly.

Step 6: Incorporate Remaining Sauce Ingredients

Add the sweet chilli sauce, ketchup, and water to the pot, stirring fully to combine everything into a harmonious sauce base ready for the star of the show.

Step 7: Cook the Crab Claws

Since crab claws take longer to cook, add them first to the sauce, turning to coat them well. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer gently for 3 minutes to begin infusing the sauce flavor.

Step 8: Add the Reserved Crab Mustard and Juices

Pour in the treasured tomalley and all the juices you reserved earlier. This step elevates the sauce by layering in intense crab flavor that makes this Singapore Chilli Crab Recipe so authentic and irresistible.

Step 9: Add Remaining Crab Pieces

Remove the lid, add the rest of the crab pieces along with their juices, and stir to coat well. Cover again and cook for an additional 7 minutes. The crab will cook through completely, soaking in all the glorious sauce flavors.

Step 10: Remove Crab Pieces

Using tongs, carefully transfer the crab pieces to a bowl, leaving the sauce in the pot. This makes the next steps easier and keeps everything tidy.

Step 11: Make the Egg Ribbons

With the sauce still simmering, stir it in a circular motion and pour the lightly whisked egg slowly into the center in a thin stream. You’ll see delicate egg ribbons form instantly, giving a lovely texture and visual charm that is a hallmark of Singapore chilli crab.

Step 12: Add Vinegar

Stir in the white vinegar to introduce a fresh, tangy brightness that perfectly balances the rich, savory sauce.

Step 13: Return the Crab to the Sauce

Finally, add the crab pieces back into the pot and gently stir to coat each piece beautifully with the luscious sauce just before serving.

How to Serve Singapore Chilli Crab Recipe

Garnishes

Finish your dish with fresh coriander leaves and thinly sliced green onions to add bursts of fresh, herby flavor and an appealing pop of color. This simple touch elevates your presentation and adds a lovely contrast to the rich sauce.

Side Dishes

Golden mantou buns, either steamed or lightly fried until crisp on the outside, are absolutely essential. Use them to soak up every last drop of that incredible sauce. Pair your chilli crab with a simple steamed jasmine rice or a crisp cucumber salad to cleanse the palate and keep the focus on the star flavors.

Creative Ways to Present

For a fun foodie experience, serve the crab on a large platter where everyone can dig in together. Add some fresh lime wedges for squeezing over the top or even a bowl of homemade dipping sauce made from extra vinegar, chopped chilli, and garlic. For a fancier touch, place the crab atop a bed of fragrant rice noodles or alongside sautéed greens for a complete meal that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

Store any leftover Singapore Chilli Crab Recipe in an airtight container in the refrigerator for up to two days. The sauce actually deepens in flavor overnight, but it’s best to enjoy the crab while it’s still tender and fresh for the very best experience.

Freezing

Freezing cooked crab in chilli sauce isn’t ideal as the texture of the crab can become rubbery, and the sauce may separate slightly. However, if you must freeze, store the sauce and crab pieces separately in freezer-safe containers for up to a month, and thaw slowly in the fridge.

Reheating

When reheating, gently warm the sauce and crab over low heat to avoid overcooking the crab meat. Stir occasionally, and add a splash of water if needed to restore the sauce’s silky consistency. Avoid microwaving to preserve the delicate flavors and texture.

FAQs

Can I use frozen crab for this Singapore Chilli Crab Recipe?

While fresh crab is preferred for its sweetness and texture, you can use frozen crab if fresh is unavailable. Just be sure to thaw it completely and pat dry before cooking to avoid excess water diluting the sauce.

What can I substitute for belachan if I can’t find it?

Belachan is a unique dried shrimp paste that adds an intense umami flavor. If you can’t find it, shrimp paste is the best substitute. If neither is accessible, a small amount of fish sauce can offer some savory depth, though the flavor won’t be quite the same.

Is this recipe very spicy?

It does have a good level of heat thanks to the red cayenne chillies, but the sweetness from the sweet chilli sauce and ketchup balances it out nicely. You can adjust the number of chillies or remove seeds for a milder version without losing the essential flavor.

How do I clean and cut a live crab safely?

Cleaning a live crab can be daunting; it’s best to freeze it for 15-20 minutes first to make it less active. Then, remove the top shell, clean out the gills, and cut the crab into manageable pieces with a heavy knife or kitchen shears. Many tutorials online can walk you through this process step-by-step.

Can I make the sauce ahead of time?

Yes! You can prepare the chilli paste and sauce base ahead and store it in the fridge for up to two days. When ready, simply add fresh crab and finish cooking. This saves time and still delivers full, vibrant flavors.

Final Thoughts

This Singapore Chilli Crab Recipe is a true celebration of bold flavors and fresh seafood that will have your friends and family asking for seconds. The combination of spicy, sweet, tangy, and umami notes creates an unforgettable taste adventure that’s perfect for any occasion. Dive in, don your apron, and enjoy every messy, scrumptious bite of this iconic dish!

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