If you like chilli crab, you’ll love this Singapore Chilli Crab Recipe! The sauce and the way the sauce forms on the crab are just spot-on and make this one of the best Singapore Chilli Crab recipes we’ve tried anywhere in Sydney (and yes, we’ve tried dozens). Of course, if you can’t get fresh crab, then frozen will work just fine, but please don’t use tinned crab meat. We tried it and it was awful! Only fresh will do in this recipe!
2 tbsp vegetable oil
2 cloves garlic, finely chopped
1 tsp fresh ginger, finely grated
1 tsp chilli flakes (or to taste)
400g can crushed tomatoes
500ml can of coconut milk
Chilli Crab Sauce
1 kg Dungeness crabs, live or freshly cooked and chilled (cleaned)
– 3 tbsp sugar
– 2 tbsp salt
– 6 tbsp white vinegar
– 2 tbsp vegetable oil
– 8 garlic cloves, minced
– 4 green onions, chopped
– 1/2 tsp white pepper
– 2 tsp cayenne pepper
– 8 tbsp tomato sauce (the kind you buy in a can)
This is an authentic Singapore chilli crab recipe, meaning it comes from that tropical island of Singapore. I know this because I was born there and my family makes this dish all the time.
1- Peel and devein the crab, then rinse it under cold water. 2) Boil a pot of water and add salt to taste.
3- Boil the crab for two minutes in salted boiling water, then remove it from the pot with a slotted spoon.
4- Cut up and peel one onion into thin slices, then chop up some garlic cloves (about four).
5- Heat oil in a wok over high heat until just beginning to smoke.
Packaging & Storage
I hope you enjoy cooking this dish as much as I do. All the ingredients can be bought from your local supermarket or Asian store and it takes about 20-25 minutes to cook.
1 – Make sure the shell of the crab is nice and clean.
2 – Preheat oil in a large, deep pan over medium heat for about 2 minutes.
3 – Add all of the ingredients for the sauce to a food processor and blend together until smooth, adding water if necessary.
4 – Add two teaspoons of sea salt into the pan, then add 1 tablespoon of sugar and stir with a wooden spoon until sugar dissolves completely.
Put the crabs in a pot and cover with water, bring to a boil, then simmer for 10-15 minutes until they turn bright red. Meanwhile, heat the oil in a wok over high heat. Add the ginger and chillies and fry for 20 seconds or until fragrant. Stir in the tomato ketchup, fish sauce and sugar and cook for 1 minute. Add the soy sauce and vinegar, then add 2 tablespoons of water at a time to make it as runny as you like. Add salt to taste. When the crabs are cooked through, drain them and place them on a plate. Pour some sauce over them, sprinkle with chopped spring onions and serve immediately.
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