Singapore Chili Crab Recipe

Singapore Chili Crab is a show-stopping, finger-licking, culinary delight that is sure to impress. It’s a quintessential dish in Singapore and is loved by locals and tourists alike. With a rich, sweet, savoury and spicy sauce, it's a treat that will tantalize your taste buds.

Photos of Singapore Chili Crab Recipe

This recipe uses a few ingredients that might not be commonly found in all homes. The star of the dish, the mud crab, is usually not a common household item and may have to be sourced from a seafood market or specialty grocery store. Shrimp paste, also known as Belacan, is a common ingredient in Southeast Asian cooking and can be found in Asian grocery stores. Palm sugar, used for sweetness, is a natural sugar derived from the sap of the palm tree. It adds a distinct richness that white sugar can't match.

Key Ingredients for Singapore Chili Crab

mud crab: This is the star of the dish, it gives this recipe its authenticity and unique taste.

shallots: Adds a mild and subtly sweet flavor to the dish.

ginger: Provides a spicy, slightly woody flavour that is essential in Asian cooking.

red chillies: Gives the dish its heat and vibrant color.

garlic: An essential flavour base in many dishes, including this one.

ketchup: Adds a tangy sweetness to the sauce.

shrimp paste: Gives the dish a distinct seafood flavor.

cooking oil: Used for frying and sautéing.

chicken stock: Adds depth and richness to the sauce.

tomato puree: Provides the base for the sauce, adding tanginess.

rice wine vinegar: Gives the dish a slight acidity, balancing out the richness.

sweet chili sauce: Adds sweetness and mild spiciness to the sauce.

soy sauce: Gives a salty and umami flavor.

palm sugar: Provides sweetness and a unique flavor to the dish.

egg: Helps to thicken the sauce, giving it a luscious texture.

spring onion: Adds a fresh and crisp finish to the dish.

butter: Adds a creamy, rich taste to the sauce.

coriander: Used for garnish, gives the dish a fresh, citrusy note.

One reader, Breanne Gagne says:

This Singapore chili crab recipe is a game-changer! The flavors are out of this world, and the crab turns out perfectly tender and juicy. The sauce is a perfect balance of sweet and spicy, and it's so satisfying to crack open those crab legs. A must-try for any seafood lover!

Breanne Gagne

Key Techniques for Singapore Chili Crab Recipe

How to prepare the crab: Remove the base flap and head, clear out the cavity, and remove the gills. Cut the crab in half and divide into six parts. Crack the crab legs open.

How to make the chili paste: In a food processor, combine shallots, ginger, red chilies, garlic, ketchup, and shrimp paste. Pulse until it forms a paste.

How to cook the crab: Fry the chili paste, then add the crab pieces and stir until coated. Add the tomato puree, chicken stock, rice wine vinegar, sweet chili sauce, soy sauce, and palm sugar. Simmer for 15 minutes.

How to thicken the sauce: Add butter, spring onions, and egg. Let the egg sit for a minute before stirring. The sauce should thicken quickly.

How to garnish: Plate the crab, then pour the sauce on top and garnish with coriander.

How To Make Singapore Chili Crab

Rich in seafood flavor with a nice kick from the chili. When curious about how Singaporean seafood dishes taste like, this chili crab recipe is a must-try.

Preparation: 20 minutes

Cooking: 30 minutes

Total: 50 minutes

Serves:

Ingredients

1mud crab
3shallots
11gingerin 2.5 cm
3long red chillies
5clovesgarlic
2tbspketchup
1tspshrimp pastebelacan
2tbspcooking oil
1 ½cups chicken stock
1 ½cups tomato puree
1tbsprice wine vinegar
½ cup sweet chili sauce
2tbspsoy sauce
2tbsppalm sugar
1egg
1spring onion
½ cup butter
1bunchcoriander
bao doughfried , mantou

Instructions

Prepare the crab by removing the base flap, then pull off the head and clear out the cavity. Keep the head in a bowl. Moving to the body of the crab, remove the gills, which are an opaque brown colour on both sides of the crab.
Using a sharp knife, cut the crab in half down the middle, then divide into six parts. Using the knife, crack the crab legs open to allow the flavours to enhance while cooking. Add to the bowl with the head then set aside.
In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste, then pulse until it comes together and forms a paste.
Heat oil in a wok over medium heat, then once it comes up to temperature fry add the chilli paste and cook for five minutes, stirring occasionally.
Add the crab pieces into the wok and stir until they are fully coated. Give the crab time to start turning orange, approximately 5 minutes.
Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until completely mixed. The crab should be fully orange by now. Add a lid on top and allow the mixture to simmer for 15 minutes.
Remove the crab legs and head, and plate up on a shallow dish.
Add butter, spring onions, and egg. Let the egg sit for a minute before stirring, then give the sauce a quick stir. The sauce should thicken up quickly.
Pour the sauce on top of the crab and garnish with a few sprigs of coriander.
Enjoy!

Nutrition

Calories: 2273.62kcal
Fat: 198.21g
Saturated Fat: 118.59g
Trans Fat: 7.47g
Monounsaturated Fat: 55.15g
Polyunsaturated Fat: 10.59g
Carbohydrates: 105.98g
Fiber: 26.13g
Sugar: 55.29g
Protein: 25.14g
Cholesterol: 541.02mg
Sodium: 5039.35mg
Calcium: 300.76mg
Potassium: 2556.14mg
Iron: 8.53mg
Vitamin A: 1712.11µg
Vitamin C: 123.10mg

Crucial Technique Tip for Singapore Chili Crab

When preparing the mud crab, it's crucial to crack the legs open with a sharp knife. This allows the flavours of the sauce to penetrate the meat more effectively, resulting in a more flavorful dish. Additionally, when adding the egg to the sauce, let it sit for a minute before stirring. This will help to thicken the sauce and give it a rich, creamy texture.

Time-Saving Tips for Singapore Chili Crab Recipe

Prep ahead: Prepare the chili paste and sauce in advance to cut down on cooking time.

Use pre-cut ingredients: Purchase pre-cut shallots, ginger, and garlic to save time on prep work.

Work efficiently: Multi-task by preparing the crab while the chili paste is cooking to save time.

Organize your workspace: Keep all ingredients and utensils within reach to streamline the cooking process.

Quick cleanup: Clean as you go to minimize post-cooking cleanup time.

Substitute Ingredients For Singapore Chili Crab Recipe

mud crab - Substitute with blue crab: Blue crab has a similar sweet and tender meat texture, making it a suitable substitute for mud crab in this recipe.
shallots - Substitute with red onion: Red onion can be used as a substitute for shallots, providing a slightly stronger flavor and crunch.
long red chillies - Substitute with serrano peppers: Serrano peppers can be used as a substitute for long red chilies, offering a similar level of heat and flavor profile.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a convenient alternative with a slightly milder flavor.
ketchup - Substitute with tomato paste: Tomato paste can be used as a substitute for ketchup, offering a richer and more concentrated tomato flavor.
shrimp paste - Substitute with fish sauce: Fish sauce can be used as a substitute for shrimp paste, providing a savory and umami-rich flavor to the dish.
cooking oil - Substitute with vegetable oil: Vegetable oil can be used as a substitute for cooking oil, offering a neutral flavor and high smoke point.
chicken stock - Substitute with vegetable stock: Vegetable stock can be used as a substitute for chicken stock, providing a similar depth of flavor without the meat-based elements.
tomato puree - Substitute with crushed tomatoes: Crushed tomatoes can be used as a substitute for tomato puree, offering a chunkier texture and intense tomato flavor.
rice wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar can be used as a substitute for rice wine vinegar, providing a slightly fruity and tangy flavor.
sweet chili sauce - Substitute with hoisin sauce: Hoisin sauce can be used as a substitute for sweet chili sauce, offering a sweet and savory flavor with a hint of spice.
palm sugar - Substitute with brown sugar: Brown sugar can be used as a substitute for palm sugar, providing a similar level of sweetness and caramel notes.
bao dough - Substitute with steamed buns: Steamed buns can be used as a substitute for bao dough, offering a similar soft and fluffy texture for serving with the chili crab.

Best Way to Present Singapore Chili Crab

Elevate the crab: Gently arrange the crab pieces on the plate, ensuring they are evenly spaced and visually appealing.
Garnish with fresh herbs: Sprinkle a few sprigs of coriander over the crab to add a pop of color and a touch of freshness.
Create a sauce swirl: Use a spoon to create a delicate swirl of the rich, flavorful sauce around the crab, adding an artistic touch to the presentation.
Incorporate bao dough: Serve the Singapore chili crab alongside warm, fluffy bao dough to soak up the delicious sauce and enhance the dining experience.
Artistic plating: Consider using a large, elegant plate to showcase the vibrant colors and textures of the dish, allowing the crab to be the focal point of the presentation.
Add a touch of elegance with a side dish: Accompany the crab with a side of pickled vegetables or a light, refreshing salad to balance the richness of the dish and elevate the overall dining experience.
Attention to detail: Pay close attention to the placement of each element on the plate, ensuring precision and finesse in the presentation.
Emphasize the sauce: Drizzle a small amount of the luscious sauce over the crab, highlighting its glossy appearance and enticing aroma.
Use elegant serving ware: Consider serving the Singapore chili crab in a sophisticated, porcelain dish to add a touch of luxury to the presentation.
Balance and harmony: Strive for a harmonious balance of colors, textures, and flavors on the plate, creating an aesthetically pleasing and appetizing presentation.

Essential Tools for Making Chili Crab

Food processor: A food processor is a versatile kitchen tool used for chopping, blending, pureeing, and mixing ingredients. It is essential for creating the chili paste in the Singapore chili crab recipe.
Wok: A wok is a versatile round-bottomed cooking vessel that is essential for stir-frying, steaming, pan-frying, deep-frying, poaching, boiling, braising, searing, stewing, making soup, smoking, and roasting nuts. It is commonly used in Asian cooking and is perfect for preparing the Singapore chili crab.
Sharp knife: A sharp knife is a crucial tool for cutting and preparing the crab, ensuring clean and precise cuts.
Mixing bowl: A mixing bowl is used for combining and marinating ingredients, making it an essential tool for preparing the crab and the chili paste.
Wok lid: A wok lid is used to cover the wok while simmering the crab in the flavorful sauce, allowing the ingredients to cook and infuse with the aromatic flavors.
Cooking oil: Cooking oil is used for frying and sautéing ingredients, adding flavor and preventing sticking. It is an essential component for cooking the chili crab.

How To Reheat Leftover Singapore Chili Crab

Reheat the leftover singapore chili crab in a wok or large skillet over medium heat. Add a splash of chicken stock or water to help loosen up the sauce and prevent the crab from drying out. Stir gently until the crab is heated through and the sauce is bubbling. This method helps to preserve the texture of the crab and ensures that the flavors meld together nicely.
If you prefer a more hands-off approach, you can reheat the singapore chili crab in the oven. Preheat your oven to 350°F (175°C). Place the crab and sauce in an oven-safe dish, cover it with foil, and bake for about 15-20 minutes, or until the crab is heated through. This method is great if you want to reheat a larger portion of the dish at once.
For a quick and easy reheating option, use the microwave. Place the singapore chili crab in a microwave-safe dish and cover it with a damp paper towel. This will help to prevent the crab from drying out. Microwave on high for 1-2 minutes, or until the crab is heated through. Stir the sauce and check the temperature of the crab before serving. Keep in mind that microwaving may slightly affect the texture of the crab, but it's still a convenient option when you're short on time.
If you have leftover singapore chili crab sauce without the crab pieces, you can easily repurpose it as a flavorful condiment. Reheat the sauce in a small saucepan over low heat, stirring occasionally. Use the reheated sauce as a dip for fried mantou (Chinese steamed buns) or drizzle it over stir-fried vegetables or rice for a quick and tasty meal.

Random Fact About Singapore Chili Crab

The Singapore chili crab is a popular seafood dish in Singapore and is often considered one of the country's national dishes. It is typically made with mud crab, which is known for its sweet and tender meat. The dish is characterized by its spicy, tangy, and slightly sweet sauce, which is made from a combination of chili, tomato puree, and other flavorful ingredients. The dish is often enjoyed with bao dough, which is used to soak up the delicious sauce. It is a must-try for seafood lovers and those who enjoy bold and flavorful dishes.

Is Making Singapore Chili Crab at Home Economical?

The cost-effectiveness of this Singapore chili crab recipe largely depends on the availability and cost of the main ingredient, the mud crab. While the dish may be considered a special treat due to the potential higher cost of crab, the use of common pantry staples and the ability to stretch the meal with complementary sides can make it a worthwhile investment. The approximate cost for a household of 4 people may range from $30 to $50, depending on the market price of the crab. Overall Verdict: 8.

Is Singapore Chili Crab Healthy or Unhealthy?

The Singapore chili crab recipe, while delicious, is not particularly healthy due to several factors:

The dish is high in saturated fat from the butter and palm sugar
It contains a significant amount of sodium from the soy sauce, shrimp paste, and chicken stock
The sweet chili sauce and ketchup add extra sugar to the recipe
Deep-frying the crab in oil increases the overall fat content

However, the recipe does include some nutritious ingredients like ginger, garlic, and tomato puree, which offer various health benefits.

To make this recipe healthier, consider the following modifications:

Reduce the amount of butter and replace it with a healthier alternative like olive oil
Opt for low-sodium soy sauce and chicken stock to decrease the overall sodium content
Use a sugar substitute or reduce the amount of palm sugar and sweet chili sauce to lower the sugar content
Instead of deep-frying the crab, try steaming or grilling it to minimize the added fat
Increase the number of vegetables in the dish, such as bell peppers or bok choy, to boost the nutrient profile
Serve the chili crab with brown rice or quinoa instead of white rice for added fiber and nutrients

By making these adjustments, you can enjoy the flavors of Singapore chili crab while making it a more well-rounded and nutritious meal.

Editor's Thoughts on This Chili Crab Recipe

The Singapore chili crab recipe is a delightful fusion of flavors and textures. The combination of fresh crab, aromatic spices, and a rich, tangy sauce creates a dish that is both indulgent and satisfying. The method of cracking the crab legs open allows the flavors to infuse the meat, resulting in a truly delicious experience. The addition of butter and egg to the sauce adds a luxurious richness, while the garnish of fresh coriander provides a vibrant finish. This recipe is a wonderful showcase of the bold and vibrant flavors of Singaporean cuisine.

Enhance Your Singapore Chili Crab Recipe with These Unique Side Dishes:

Garlic Butter Green Beans: Sautéed green beans with garlic and butter, topped with a sprinkle of parmesan cheese for a savory side dish.

Mango Avocado Salad: A refreshing salad made with ripe mangoes, creamy avocados, and a zesty lime dressing for a tropical twist.

Coconut Lemongrass Rice: Fragrant jasmine rice cooked with coconut milk and infused with lemongrass for a flavorful and aromatic accompaniment to the spicy chili crab.

Alternative Recipes Similar to Singapore Chili Crab

Spicy Szechuan Beef Stir-Fry: This dish is a spicy and flavorful stir-fry that combines tender beef with Szechuan peppercorns, garlic, and ginger for a mouthwatering meal.

Mango Coconut Panna Cotta: Indulge in this creamy and tropical dessert that features the sweet and tangy flavors of mango and coconut in a silky smooth panna cotta.

Creamy Mushroom Risotto: Enjoy a comforting and creamy risotto dish that is packed with earthy flavors from a variety of mushrooms, finished with a touch of parmesan cheese for a rich and satisfying meal.

Appetizers and Desserts to Complement Singapore Chili Crab

Appetizers:

Stuffed Mushrooms: Delight your taste buds with savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs. These bite-sized delights are the perfect way to start off any meal.

Crispy Calamari: Indulge in the crispy goodness of perfectly fried calamari, served with a zesty marinara dipping sauce. This classic appetizer is sure to please any seafood lover.

Desserts:

Chocolate Lava Cake: Indulge in a decadent, rich chocolate lava cake that oozes with molten chocolate when you cut into it. Pair it with a scoop of vanilla ice cream for the perfect balance of sweetness and richness.

Tiramisu: Create a classic tiramisu with layers of coffee-soaked ladyfingers and creamy mascarpone cheese. Dust the top with cocoa powder for a beautiful finish and a hint of bitterness to contrast the sweetness of the dessert.

Why trust this Singapore Chili Crab Recipe:

This recipe for Singapore Chili Crab is a true taste of Singaporean cuisine. The combination of fresh mud crab and a fragrant blend of shallots, ginger, and garlic creates a rich and flavorful dish. The addition of tomato puree, sweet chili sauce, and soy sauce adds depth and complexity to the sauce, while the use of palm sugar balances the flavors perfectly. With the final touch of butter and rice wine vinegar, this recipe promises to deliver an authentic and mouthwatering experience.

Want to share your experience making this iconic Singapore Chili Crab dish or have any tips to perfect the recipe? Head over to the Recipe Sharing forum and join the discussion!

FAQ:

What type of crab can I use for this recipe?

You can use mud crab, blue crab, or any other type of crab that is readily available in your area.

Can I substitute any ingredients if I can't find them?

Yes, you can substitute the mud crab with other types of crab, and if you can't find palm sugar, you can use brown sugar as a substitute.

Can I make this dish less spicy?

Absolutely, you can adjust the amount of chili and sweet chili sauce to make the dish less spicy according to your preference.

What can I serve with the Singapore chili crab?

You can serve the Singapore chili crab with steamed rice or bao buns to soak up the delicious sauce.

How do I know when the crab is fully cooked?

The crab will turn a vibrant orange color and the meat will be opaque and firm when it's fully cooked. It usually takes about 15 minutes of simmering.