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Singapore Chilly Crab Recipe

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1 Medium sized Crab

3 tbsp. Oil

8 cloves garlic, chopped

8 fresh Red chili, chopped

2 eggs

2 spring onions, sliced

1 ginger, grated

2 tablespoon lime juice

2 table spoon sugar

4 tbsp ketchup

1 teaspoon corn flour (substitute with corn starch)

1/4 teaspoon sea salt

Mix the following for the sauce:

1 cup water

4 tablespoons ketchup

2 table spoon red chilly sauce

2 tablespoons sugar

1 teaspoon corn flour

1/4 teaspoon salt


Heat the oil in a wok over high heat, Add garlic and stir-fry for 1 minute, Add the chilly, stir-fry till fragrant.

Add the crab. Let it simmer, gently stirring occasionally for around 10 minutes, when the crab shells are nice and red. Mud crab may take a little longer. Add sauce ingredients.

Add small amounts of water if the sauce starts to caramelize. Remember this should be a thick sauce that sticks to the crab shells.

Break eggs, Toss in the beaten egg and stir in for around 30 seconds. You may like to have ½ a teaspoon of corn flour in a little hot water (1 tablespoon), just to toss in if the sauce does not thicken enough. Stir in the coriander and chopped spring onions.

Serve with steamed rice.

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