First published Sep 2011. Updated and republished April 2020
Singapore Chilli Crab – arguably one of our greatest culinary inventions, it came into being in the mid 50’s when a pushcart owner decided to add some ketchup to the crabs he and his wife were selling. The rest as they say …
Consistently making the world’s top 50 list of foods to try, it is, apparently, the first dish requested by celebrities when they set foot in Singapore, especially the celebrity chefs – that, in itself, is a worthy testament!
Once you have all the ingredients ready, it’s a very quick process.
Growing up in Singapore, one of my favourite treats was heading out to the East Coast Park Seafood Centre. It used to be the place to go for seafood and the star of the show was always the Singapore Chilli Crab. But one never stopped there.
A typical order would consist of the chilli crab, a mixed vegetable soup called chap chye, crispy baby squid and kangkung belacan, all served with plain boiled rice. At least these were the dishes I almost always had. Don’t panic, it wasn’t all for me! As with all Asian meals, everyone helps himself to a little bit of everything.
Live Crab or Cooked Crab?
I used to insist that people use fresh crabs for this recipe, because the light, sweet flavour of the crab is best enjoyed when it’s cooked once. However, this is no longer the case, for 2 reasons:
- cooked crab meat is still able to take on flavours and doesn’t lose its texture if cooked lightly
- not everyone has access to live crabs
Mud crabs are the perfect type for this recipe, by the way, but there’s no reason why you can’t enjoy it with whatever you can get your hands on.
If you can’t get crab still in its shell, by all means use crab meat, but preferably those sold in the fridge aisle of supermarkets. Canned crab meat to me, just doesn’t cook well even if it’s perfect in sandwiches.
Chop the Crab or Leave Whole?
This depends completely on you and the size of the crabs you’ve got. If your crabs are really big, like the ones I’m using here, then yes, I suggest you break them up. It makes it easier to cook and eat the crabs.
All you do after cleaning, is detach the 2 big claws, then split the body in half, that’s it.
If your crabs are small, leave them whole after cleaning if you like.
Specialist Ingredients for making the Singapore Chilli Crab
Click here to read more and for substitutes.
This is salted, fermented soy beans. It is very salty and has a slightly smoky aroma and flavour. It is used in many dishes in East (China, Korea) and South East Asia (Malaysia, Singapore, etc) to deepen the flavours of dishes. Given its bold temperament, a little goes a long way.
Click here to read more and for substitutes.
Tamarind is a tropical fruit that grows as a pod on the tamarind tree. The pod or fruit is shaped like a bean and contains a pulp with lots of seeds.
This pulp is usually mashed with water to create “juice” that is extensively used in many cuisines around the world for its souring properties; it is also used for medicinal properties and believe or not, as a polishing agent!
How about, the chilli crab’s classy cousin:
The Singapore Chilli Lobster?
I fancied a change one day, and added a twist to an old favourite. The chilli lobster can be made with precooked lobsters and frozen lobsters and will not suffer for it in any way.
More Recipes from Singapore
I have a huge range of recipes from Singapore and Malaysia. Just head on to this page to see more goodies like:
Images by LinsFoodies
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Singapore Chilli Crab
- A large wok with lid.
- 2 live medium sized crabs about 2 kg (2.2 lb) if you can only get cooked, that's fine too
- 2 tomatoes quartered
- 2 Tbsp tomato ketchup
- 2 Tbsp tamarind see how to prepare below
- 4 Tbsp water (for the tamarind)
- 2 Tbsp vegetable oil
- ½ tsp salt
- ½ tsp white sugar (if you need it)
- 125 ml water
- 1 egg lightly beaten
- 1 small handful fresh coriander leaves (cilantro)
- 1 small handful chives chopped
Grind to a paste
- 1 medium onion
- 3 red Thai or any bird's eye chillies
- 3 cloves garlic
- 5 cm fresh ginger
- 2 Tbsp taucheo (soybean paste) or use same amount of hoisin sauce (found in supermarkets)
To prepare the tamarind
- Soak the pulp in the water for 10-20 minutes. The hotter the water, the less time you need.
- After the soaking time, give it all good mix with, squeezing the pulp with your fingers, then strain through a medium or large mesh sieve. Discard the seeds and pulp.
Let's prep the crabs
- If your crabs have been kept in the fridge, they should be dopey, hardly moving and easy to handle. Still, watch out for the claws if they've not been tied up. Turn the crab over and locate the pointy flap. Lift it, and you'll see a small hole.
- Using a sharp, pointy knife or screwdriver, plunge it straight through until you touch the shell on the other side. This should kill it instantly.
- Flip the crab over, drain the yucky liquid and give it a rinse under running water. You can halve it and separate the legs and claws if you like, especially if your crabs are large. You'll see in the video that it's easier to fit them into the wok to cook, when they are large.
Let's get cooking
- Heat oil in a large wok and fry the paste ingredients until fragrant, about 2 minutes.
- Add the tomatoes, water, ketchup, tamarind, then crabs and give it all a good stir. Cover and cook for 8-10 minutes until the crabs are done.
- Taste and add more salt if needed. If you find the sauce too spicy, add some sugar.
- Add the egg and gently mix it in for 20 seconds, and turn the heat off and take the wok off the heat. The egg doesn’t want very long as you want wisps of it, not scrambled bits.
- Garnish with the herbs and serve with rice.