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How to cook Chilli crab

Chilli crab is a Singapore seafood-restaurant and hawker favourite: crab pieces simmered in a sweet, tangy, mildly spicy tomato-chilli gravy thickened with egg ribbons. It is eaten with fried or steamed mantou buns to mop up the sauce.

Ingredients

For the crab

• 2 (about 600-700 g each) live mud crabs
• 2 tbsp plain flour (to lightly coat the crab)
• 4 tbsp cooking oil (for frying the crab)

For the chilli paste (blend until fine)

• 8 fresh red chillies, deseeded for a milder gravy
• 2 bird's eye chillies (cili padi), optional for extra heat
• 6 cloves garlic
• 30 g ginger, peeled
• 4 shallots, peeled
• 1 tbsp dried shrimp paste (belacan), optional, toasted

For the gravy

• 4 tbsp cooking oil
• 5 tbsp tomato ketchup
• 2 tbsp bottled chilli sauce
• 1 tbsp light soy sauce
• 2 tbsp sugar
• 1/2 tsp salt, adjust to taste
• 1 tbsp rice vinegar or white vinegar
• 250 ml water or chicken stock
• 1 tbsp cornflour mixed with 3 tbsp water
• 2 eggs, lightly beaten

To finish and serve

• 1 handful spring onion, cut into 3 cm lengths
• 1 handful coriander leaves, optional
• 8-10 mantou (fried or steamed buns) from the supermarket frozen aisle or bakery

Steps

1. Prepare the crab40 min
   Place the live crabs in the freezer for 30-40 minutes until sluggish and unresponsive. Wearing gloves, lift off the top shell, remove the grey gills ('dead man's fingers') and rinse well. Chop each body into 4 pieces and crack the claws with the back of a cleaver so the sauce can get in.
2. Blend the chilli paste5 min
   Blend the red chillies, bird's eye chillies, garlic, ginger, shallots and belacan with 2 tbsp of water until it forms a fairly smooth paste.
3. Coat the crab3 min
   Pat the crab pieces dry with paper towels and toss them in the flour until lightly coated, shaking off any excess.
4. Fry the crab8 min
   Heat 4 tbsp oil in a large wok over high heat until it shimmers. Fry the crab pieces in two batches for 3-4 minutes each, turning once, until the shells turn bright orange-red. Remove and set aside. The crab will finish cooking in the gravy.
5. Fry the chilli paste5 min
   Wipe out the wok, add 4 tbsp oil and heat over medium heat. Add the blended paste and stir constantly for 4-5 minutes until fragrant, darker in colour and the oil begins to separate at the edges.
6. Build the gravy2 min
   Stir in the ketchup, chilli sauce, light soy sauce, sugar, salt and vinegar. Add the water or stock, raise the heat to high and bring to a boil, then let it bubble for 1 minute.
7. Simmer the crab8 min
   Return the crab to the wok and toss to coat. Cover and cook over medium-high heat for 6-8 minutes, turning the pieces once, until the shells are fully red and the claws are opaque white inside when checked.
8. Thicken the gravy2 min
   Give the cornflour mixture a stir and pour it in while stirring the gravy. Cook for 1 minute until it thickens enough to coat the back of a spoon. Taste and adjust with a pinch more sugar or salt.
9. Add the egg1 min
   Reduce to low heat. Slowly drizzle in the beaten egg in a thin stream while stirring the gravy in one direction so it forms soft ribbons. Cook for 30 seconds, then switch off the heat.
10. Garnish and serve
    Scatter the spring onion and coriander over the crab. Transfer to a deep serving platter with plenty of gravy, and serve at once with warm mantou for dipping.
11. Prepare the mantou10 min
    While the crab simmers, steam the mantou for 8-10 minutes until soft and hot, or deep-fry them in 500 ml hot oil for 1-2 minutes until golden. Do this once, using whichever method you prefer.

Tips

• Ask the wet-market seller to clean and chop the crab to save time, but cook it the same day.
• For a milder gravy, remove all chilli seeds and skip the bird's eye chillies.
• Stirring the egg in slowly over low heat gives silky ribbons rather than scrambled lumps.
• A big wok or wide pot matters: crowding the crab means uneven cooking and watery gravy.
• Provide finger bowls and wet towels, and a crab cracker, since this is a hands-on dish.

Food safety and allergens

Cook crab only from live, active animals, and discard any that smell off or were dead before cooking. The crab is done when the shell is bright red and the flesh is opaque white throughout; refrigerate leftovers within 1 hour and eat within 1 day, reheating until piping hot.

Contains: egg, fish, shellfish, soy, wheat

Watch it being made

• Michelin-Starred Singaporean Chili Crab - How ToMunchies · 1,577,578 views · YouTube
• Singapore Chilli Crab - 辣椒螃蟹The Meatmen Channel · 482,832 views · YouTube
• How to make Singapore Chilli Crab - Happy National DayAnne Soosay Cooks · 381,189 views · YouTube

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