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Chilli Crab
Singapore
Created by Cher Yam Tian in the 1950s. Was Singapore's most internationally famous food before chicken rice rivalry began.
Singapore's most iconic seafood — whole mud crab stir-fried in a sweet-savoury-spicy tomato and egg sauce. Served with fried mantou buns to mop up the sauce.
Prep
20 mins
Cook
20 mins
Difficulty
Medium
Calories
450 kcal
Serves
2
Calories are an estimate based on ingredients used
Ingredients
1large mud crab, cleaned and chopped
3red chillies, blended
1 tbspsambal belacan
4 tbspketchup
2 tbspoyster sauce
2eggs, beaten
4 clovesgarlic
1 pieceginger
mantou bunsto serve
Method
1
Fry garlic and ginger. Add blended chilli and sambal. Cook 3 minutes.
2
Add ketchup and oyster sauce. Add crab. Toss. Cook covered 10 minutes.
3
Drizzle beaten egg over. Toss gently. Serve immediately with mantou.
Chef's Tip
The mantou buns for sauce mopping are not optional — the sauce is the best part.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.