This Easy Singaporean Chilli Crab recipe is perfect for beginners! With its sweet and spicy sauce, you’ll have a tasty dish that’s great for impressing family and friends.
Cooking crab can be a bit messy, but that’s part of the fun! I love serving it with steamed buns to soak up all that delicious sauce. Get ready for a fun and tasty meal! 🦀
Key Ingredients & Substitutions
Crabs: Mud crabs are traditional, but you can use other types of crab, like blue crabs or Dungeness crabs, if that’s easier to find.
Chili Peppers: Fresh red chilies give a great heat, but feel free to use mild peppers or even chili flakes if fresh isn’t available. Adjust based on your spice tolerance!
Sauces: If you don’t have oyster sauce, soy sauce can be a substitute for similar umami flavor. You can replace chili sauce with hot sauce or your favorite spicy condiment.
Eggs: For an egg-free option, you can skip the eggs. The sauce will still be tasty, just without the silky texture.
What’s the Best Way to Clean and Prepare Crabs?
Cleaning crabs can seem daunting, but here’s a simple method. Always use gloves to protect your hands. Rinse the crabs under cold water. To crack the shells, use a sturdy knife or a crab cracker. This allows the sauce to get in and flavor the meat during cooking.
- Start by grasping the crab by the back legs.
- Flip it over to access the underside. Remove the shell carefully.
- Rinse out the gills and any internals you don’t want to eat. Cut the crab into manageable pieces.
Now you’re set for a delicious meal!
Easy Singaporean Chilli Crab Recipe for Beginners
Ingredients You’ll Need:
For The Crab:
- 2 large live mud crabs (about 1.5 kg/3 lbs), cleaned and cut into pieces
- 3 tbsp vegetable oil
For The Sauce:
- 4 garlic cloves, minced
- 2 shallots, finely chopped
- 2 red chili peppers, deseeded and finely chopped (adjust to taste)
- 1 thumb-sized piece of ginger, grated
- 1/4 cup ketchup
- 2 tbsp chili sauce (such as Sriracha or a chili garlic sauce)
- 2 tbsp sweet chili sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp rice vinegar or white vinegar
- 1/4 cup chicken stock or water
- 2 eggs, lightly beaten
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening sauce)
For Garnish:
- Fresh cilantro or spring onions, chopped (for garnish)
For Serving:
- Steamed mantou buns or white rice
How Much Time Will You Need?
This scrumptious dish takes about 15-20 minutes to prepare and around 15-20 minutes to cook, making a total of about 35-40 minutes. It’s a quick and delicious way to enjoy a classic Singaporean dish!
Step-by-Step Instructions:
1. Prepare the Crabs:
Start by washing the crabs in cold water and carefully cleaning them. Crack the shells slightly to let the flavorful sauce soak in while cooking. Set the crab pieces aside for later.
2. Heat the Oil:
In a large wok or deep skillet, heat the vegetable oil over medium heat until it’s hot. This step helps to cook the aromatics quickly and enhances the flavors.
3. Sauté the Aromatics:
Add the minced garlic, chopped shallots, red chili peppers, and grated ginger to the hot oil. Stir-fry for 2-3 minutes until everything is fragrant and golden. Take care not to burn the garlic!
4. Mix in the Sauces:
Next, pour in the ketchup, chili sauce, sweet chili sauce, light soy sauce, oyster sauce, brown sugar, and rice vinegar. Stir everything well until combined and bubbling nicely.
5. Create the Sauce Base:
Pour in the chicken stock or water, and bring the mixture to a gentle simmer. This will become the delicious sauce that coats the crab!
6. Cook the Crab:
Add the cleaned crab pieces to the wok. Toss them gently in the sauce until coated. Cover and cook for about 8-10 minutes, turning occasionally until the crab meat is cooked and the shells turn bright red.
7. Add the Eggs:
Reduce the heat to low. Slowly drizzle the beaten eggs into the sauce while stirring gently. This will create beautiful silky ribbons in the sauce.
8. Thicken the Sauce (Optional):
If you’d like the sauce to be thicker, add the cornstarch mixed with water at this point. Stir until the sauce has thickened, roughly 1 more minute. It should look smooth and glossy!
9. Taste and Adjust:
Give your sauce a taste, adjusting the sweetness or heat level to your liking by adding more sugar or chili sauce.
10. Garnish and Serve:
Garnish with freshly chopped cilantro or spring onions on top. Serve your delightful Chilli Crab hot with steamed mantou buns or fluffy white rice to enjoy every drop of the sauce.
Enjoy your flavorful and iconic Singaporean Chilli Crab, perfect for beginners! Happy cooking! 🦀
Frequently Asked Questions (FAQ)
Can I Use Frozen Crabs for This Recipe?
Yes, you can use frozen crabs, but it’s best to thaw them completely in the refrigerator overnight before cooking. This ensures even cooking and better flavor absorption from the sauce. If you’re short on time, you can also thaw them in a sealed bag submerged in cold water for about an hour.
What If I Can’t Find Live Mud Crabs?
No worries! You can substitute mud crabs with other available crab varieties, such as Dungeness or blue crabs. Just keep in mind that cooking times may vary slightly based on the size and type of crab, so adjust accordingly.
How Do I Store Leftovers?
Store any leftover chilli crab in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it on the stove over low heat, stirring occasionally, to avoid overcooking the crab meat.
Can I Make This Recipe Vegetarian?
Absolutely! For a vegetarian version, you can substitute the crab with tofu or vegetables like mushrooms and bell peppers. Use vegetable stock instead of chicken stock and skip the oyster sauce or replace it with a vegan alternative. Adjust the cook time accordingly to ensure everything is tender and flavorful!
