Olive Magazine
A black wok filled with cooked crab in a red chilli sauce

Singapore chilli crab

Published: October 4, 2021 at 1:08 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4-6

This popular street food dish of fresh or Dungeness crab is fried in a sweet and spicy sauce. Egg thickens the broth and tomato ketchup adds to the vibrant orange colour of the cooked crabs. Be sure to have some bread at hand so you can mop up every last bit

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal229
fat5.2g
saturates0.9g
carbs28.3g
sugars24.2g
fibre2.2g
protein16.4g
salt2g
Advertisement

Make this Singapore chilli crab, then check out our crab cakes, crab linguine, crab rolls and more crab recipes.

Recipe tip: Ask your fishmonger to cook the crabs for you, or buy them ready-cooked, then you can remove the legs and body, discard the dead man’s fingers (gills) and chop the shell and body into quarters.

Ingredients

RUMPAH (CHILLI PASTE)

  • 150g dried chillies, soaked in warm water until soft
  • 3 candlenuts or macadamias
  • 2cm piece ginger, chopped
  • 6 cloves garlic, chopped
  • 2cm piece galangal, chopped
  • 2 stalks lemongrass, chopped
  • 200g long shallots, chopped
  • 1 tbsp belachan (shrimp paste)
  • sugar, to taste

CHILLI CRAB

  • neutral oil, for frying
  • 6 tbsp rumpah, see above
  • 300ml tomato ketchup
  • 2 (about 1kg each) whole brown crabs, cooked and chopped into pieces
  • 2-3 tbsp sugar
  • 2 eggs, beaten
  • 1 tbsp cornflour

Method

  • STEP 1
    To make the rumpah, put all the ingredients into a food processor and whizz until completely smooth. Tip into a large non-stick frying pan and cook gently for 1 hour, stirring regularly, until darkened. Cool and chill until needed – this will keep for a couple of days in the fridge, or you can divide it into portions and freeze.
  • STEP 2

    To make the chilli crab, heat a wok with a little oil, then fry the rumpah for 5 minutes. Add half the ketchup and fry for a few more minutes. Add the crab, along with a good splash of water, then fry for 2 minutes, turning to coat in the sauce. Put on a lid and simmer for 5 minutes until the crab has warmed through. Season to taste with the sugar and salt. Add the remaining ketchup and a splash of water to make it saucy.

  • STEP 3
    Add the eggs and fry everything together. Mix the cornflour with a little water to make a thin paste. Add half of the cornflour paste and simmer until thickened, adding more of the cornflour and cooking it in the same way if needed. Season to taste before serving.

Find more inspiration for

Quick and Easy Cacio E Pepe Recipe with Crab
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content