Singaporean Chilli Crab: A Spicy Love Affair

Few dishes can claim the fame and flair of Singaporean Chilli Crab. This gastronomic marvel is more than food; it’s an experience, a story of bold innovation, and a symbol of Singapore’s culinary identity. Let’s crack into the spicy tale behind this celebrated dish.

A Street Food Legend is Born

In the vibrant 1950s, a modest street food hawker named Cher Yam Tian, alongside her resourceful husband Lim Choon Ngee, transformed the culinary scene with a simple twist. By blending succulent crabs with tangy tomato sauce and a hint of chili, they created a dish so unforgettable that it quickly grew from a humble street stall sensation to a national treasure.

Why Chilli Crab Reigns Supreme

What sets Chilli Crab apart is its enchanting sauce—a seductive mix of sweet, spicy, and savory. Crafted from chili paste, garlic, tomato, and a swirl of beaten eggs, the sauce clings to every piece of tender crab meat. Pair it with fried or steamed mantou buns, and you have a match made in foodie heaven.

The Soul of Singapore on a Plate

Chilli Crab isn’t just a dish; it’s a celebration of Singapore’s multicultural essence. With flavors that echo Chinese, Malay, and Indian culinary traditions, it’s a unifying force on the dinner table. Whether at festive feasts or casual gatherings, this dish spells joy and togetherness.

Where to Crack the Shell

For the ultimate Chilli Crab experience, you can’t miss these legendary spots:

• Jumbo Seafood: Famous for their perfectly balanced sauce and plump crabs.
• No Signboard Seafood: Known for their rich history and unforgettable flavor.
• Long Beach Seafood: The pioneers of Black Pepper Crab, but their Chilli Crab is equally stellar.

Reinventing Tradition: Regional Twists

Though rooted in tradition, Chilli Crab has inspired countless variations. Some chefs add coconut milk for a creamy twist, while others amp up the chili for fiery enthusiasts. Each version offers a fresh take on this timeless classic.

From Singapore to the World

Chilli Crab has become a global sensation, proudly representing Singapore at international food festivals and culinary showcases. Its irresistible flavors captivate food lovers and inspire adventurous cooks around the world.

Bringing the Magic Home

Dreaming of recreating Chilli Crab in your own kitchen? Here’s how to nail it:

1. Fresh Crab is King: Mud crabs or similar meaty varieties are your best bet.
2. Master the Sauce: Achieve the perfect balance of sweet, spicy, and savory.
3. Don’t Skip the Mantou: These buns are essential for soaking up every last drop of sauce.

A Feast for the Heart and Soul

Singaporean Chilli Crab isn’t just a meal; it’s a testament to creativity and cultural harmony. Every bite tells a story of passion, heritage, and the unifying power of good food. Dive into this flavorful adventure, and discover why Chilli Crab is a dish the world can’t stop loving.

Singaporean Chilli Crab

Preparation Time 20 mins Cooking Time 30 mins Total Time 50 mins Difficulty: Advanced Servings: 4 Calorie: 350 kcal Best Time: Suitable throughout the year

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Author: daurora Cooking Method: Pan Cooking Cuisine: Asia, Singapore Category: Main Courses Features of the Recipe: Pescetarian Spicy

Ingredients

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Scale

1/2x 1x 2x 3x

For the Crab:

• 
  2 large mud crabs (about 1.5 kg total)
• 
  2 tbsp cornstarch (mixed with 2 tbsp water, slurry)
• 
  2 tbsp cooking oil

For the Sauce:

• 
  2 tbsp cooking oil
• 
  1 onion (medium, finely chopped)
• 
  4 cloves garlic (minced)
• 
  1 piece of ginger (thumb-sized, minced)
• 
  3 red chilies (adjust to spice preference)
• 
  3 tbsp tomato ketchup
• 
  2 tbsp chili paste (like sambal oelek)
• 
  1 tbsp soy sauce
• 
  1 tbsp sugar
• 
  ¹⁄₂ tsp salt
• 
  1 tsp rice vinegar or white vinegar
• 
  1,5 cups water
• 
  1 egg (lightly beaten)
• 
  fresh cilantro leaves (for garnish)

For Serving:

• 
  Steamed or fried mantou buns (optional but traditional)

Instructions

1. Heat 2 tbsp cooking oil in a wok or large pan over medium heat.
2. Add the crab pieces and stir-fry for 3-4 minutes until they turn bright red. Remove and set aside.
3. In the same wok, add 2 tbsp cooking oil.
4. Sauté the chopped onion, garlic, ginger, and chilies until fragrant (about 2 minutes).
5. Add the tomato ketchup, chili paste, soy sauce, sugar, salt, and rice vinegar. Stir well.
6. Pour in the water and bring the sauce to a gentle simmer.
7. Return the crab pieces to the wok, covering them with the sauce.
8. Cover the wok with a lid and cook for 10-12 minutes, stirring occasionally.
9. Add the cornstarch slurry and stir until the sauce thickens to your desired consistency.
10. Lower the heat and slowly drizzle the beaten egg into the sauce, creating a silky texture. Stir gently to distribute the egg.
11. Garnish with fresh cilantro leaves and serve hot with mantou buns for dipping into the delicious sauce.

12. Your traditional Singaporean Chilli Crab is ready. Selamat makan!

Note

Tips:

• Adjust the level of spiciness by adding more or fewer chilies.
• If mud crabs are unavailable, you can substitute with other types of fresh crab.
• Mantou buns are a perfect accompaniment, soaking up the rich and tangy sauce.

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