Singapore chilli crab

Name: Singapore chilli crab
Total time: 2700 s
Yield: 2 people
Cuisine: British
Ingredients: 1 fresh mud crab (2 kg); 250 ml chicken stock; 1 egg, lightly beaten; 1 tbsp cornstarch dissolve in 3 tbsp water; 1/2 tsp salt; 1 tsp white pepper; 1 spring onion, finely sliced, to garnish; 4 tbsp oil; 1 tbsp roasted balacan; 8 cloves garlic; 6 shallots; 5 cm ginger; 2 tsp black bean; 5 red finger - length chilies; 2 tomatoes, diced; 4 tbsp bottled chilli sauce; 4 tbsp tomato ketchup; 1 tsp sesame oil; 1 tbsp soy sauce; 1 tbsp sugar; 1/2 tsp white pepper; 50 g unsalted butter; 1/2 tsp MSG; 1 tsp chicken bouillon

Santy Coy @chefsantycoy

Gold Coast, Australia

Another original creation from Singapore - a tangy and sweet tomato sauce that elevates the delightful flavor of fresh mud crab. Available at hawker centers and seafood restaurants throughout the country, it is a must-try when visiting the island state of Singapore.

#CA2025 #novermber2026 #singaporeanfood #singaporechillicrab #mudcrab #dinner #seafood #egg #cornstarch #garlic #shallot #ginger #blackbean #chillies #tomatoketchup #chillisauce #sesameoil #soysauce #sugar #whitepepper #chickenstock #homemade

Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

45 minutes

2 people

1fresh mud crab (2 kg)
250 mlchicken stock
1egg, lightly beaten
1 tbspcornstarch dissolve in 3 tbsp water
1/2 tspsalt
1 tspwhite pepper
1spring onion, finely sliced, to garnish
Sauce:
4 tbspoil
1 tbsproasted balacan
8 clovesgarlic
6shallots
5 cmginger
2 tspblack bean
5red finger - length chilies
2tomatoes, diced
4 tbspbottled chilli sauce
4 tbsptomato ketchup
1 tspsesame oil
1 tbspsoy sauce
1 tbspsugar
1/2 tspwhite pepper
50 gunsalted butter
1/2 tspMSG
1 tspchicken bouillon

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Steps

45 minutes

1

Clean and quarter the crabs, cracking the pincers to allow the flavour to penetrate.
2

To make the sauce: put all in the blender shallots, garlic, roasted balacan, chilli, ginger, black bean and blend it until become a smooth paste.
3

Heat the oil in the wok, pour 4 tbsp oil and add the sauce paste and cook over high heat until fragrant, about 1 to 2 minutes. Add the tomatoes, tomato sauce, chilli sauce, sesame oil, soy sauce, sugar, MSG, white pepper, chicken powder and water and mix well. The reduce the heat and simmer for 1 minutes.
4

Add the crabs to the wok and toss to coat with the sauce. Cover and cook for 5 minutes over high heat. Add the unsalted butter, cornstarch and egg and stir until the sauce thickens. Garnish with freshly spring onions and serve immediately.
5

Enjoy…
6

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Santy Coy @chefsantycoy

on November 21, 2025 09:17

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!