Singaporean Chilli Crab

"This is a delicious Singapore classic usually served with chewy crusty french bread or steaming hot white rice. My aunt learned how to make this from a friend who was the head chef of a five star hotel at home. My aunt usually adds a couple spoonfuls of toasted ground peanuts on the final toss in the wok. Reduce the amount of chillies according to your preference."
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Ready In:




  • Clean the crabs.
  • Heat the oil in a wok or large skillet and stir fry the onion, ginger, garlic, lemon grass, shrimp paste (if using) and two-thirds of the chillies for two minutes.
  • Add the crab and boiling water, reduce the heat and cook 8 minutes longer. Transfer the crab to a plate.
  • Chop the crabs into 4 to 6 pieces with a large cleaver, leaving the legs attached. Crack the claws with a mallet or pestle.
  • Mix the cornstarch into a little cold water.
  • Add the sugar and tomato paste to the wok and combine well.
  • Add the cornstarch solution and continue stirring until the mixture thickens.
  • Add the lightly beaten egg, stir continuously to form small tiny strands.
  • Return the crab to the wok, stirring until well-coated with the sauce.
  • Place on a serving platter and garnish with the green onions and remaining chillies.
  • Serve hot.

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I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer. I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices. I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.
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