Singapore-Style Spicy Chilli Crab is one of Southeast Asia’s most iconic seafood dishes—famous for its deep, complex flavor and irresistible sauce. Tender crab is simmered in a spicy tomato-chili blend that’s savory, sweet, and tangy, with just the right kick of heat. Traditionally served with pillowy mantou buns or jasmine rice, this dish is a true celebration of bold flavors and cultural culinary craft. Messy, aromatic, and indulgent, it’s an unforgettable centerpiece for any seafood lover’s table.
Why You’ll Love This Recipe
- Iconic flavor: Combines sweet, spicy, sour, and umami for a perfectly balanced, crave-worthy sauce.
- Authentic preparation: Uses a homemade chili paste and aromatic sauce base for depth and fragrance.
- Restaurant-quality at home: Brings the essence of Singapore’s hawker stalls into your kitchen.
- Perfect for sharing: A family-style dish ideal for gatherings and celebrations.
- Customizable heat: Adjust spice level with the type and number of chilies used.
- Delicious pairings: Pairs beautifully with steamed rice, fried mantou buns, or crusty bread.
- Comforting and satisfying: Hearty crab and luscious sauce make for a luxurious meal.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Seafood:
1½–2 lbs fresh crab (cleaned, cracked, and prepped)
Chilli Spice Paste (blend together):
5 dried red chilies (soaked in warm water)
2 fresh red chilies (for heat)
5 cloves garlic
3 shallots
1-inch ginger
1 tbsp fermented shrimp paste or 1 tsp fish sauce
1 tbsp oil (for blending)
Sauce Base:
3 tbsp tomato ketchup
2 tbsp chili sauce (such as sambal oelek or sriracha)
1 tsp soy sauce
1 tsp oyster sauce
2 tsp sugar (or to taste)
1 tbsp vinegar (white or rice vinegar)
1 cup chicken stock or water
1 egg, lightly beaten
1 tbsp cornstarch + 2 tbsp water (for slurry)
2 tbsp oil
Garnish:
Fresh cilantro
Optional: sliced scallions, lime wedges
directions
- Make the spice paste: Blend the soaked dried chilies, fresh red chilies, garlic, shallots, ginger, shrimp paste or fish sauce, and oil into a smooth paste.
- Sauté the paste: Heat 2 tablespoons oil in a large wok over medium heat. Add the chili spice paste and cook for about 5 minutes until aromatic and slightly caramelized.
- Build the sauce: Stir in tomato ketchup, chili sauce, soy sauce, oyster sauce, sugar, and vinegar. Cook for another 2 minutes, stirring to combine.
- Simmer with crab: Add the chicken stock or water and bring the mixture to a simmer. Add the prepared crab pieces, cover, and cook for 10–12 minutes, stirring occasionally, until the crab is fully cooked and infused with flavor.
- Thicken the sauce: Stir in the cornstarch slurry and let the sauce simmer until thickened to your desired consistency.
- Add egg ribbons: While gently stirring, slowly pour in the beaten egg to create soft egg ribbons throughout the sauce.
- Garnish and serve: Remove from heat and garnish with fresh cilantro. Serve hot with steamed jasmine rice, mantou buns, or crusty bread.
Servings and timing
Servings: 4 servings
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Calories: 390 kcal per serving
Variations
- Extra spicy: Add bird’s eye chilies or chili oil for an even more intense heat.
- Tamarind twist: Add a teaspoon of tamarind paste for a tangier, fruitier depth.
- Eggless version: Omit the egg ribbons for a simpler, cleaner sauce texture.
- Crab substitute: Use prawns or lobster tails for an equally rich variation.
- Lighter version: Reduce sugar and use light soy sauce for a less sweet option.
- Add vegetables: Stir in chopped scallions, bell peppers, or tomatoes for extra color and nutrition.
storage/reheating
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Gently reheat in a wok or pan over medium heat, adding a splash of water or stock to loosen the sauce.
Freezing: Not recommended due to the delicate texture of the crab and sauce separation upon thawing.
FAQs
What type of crab is best for this dish?
Mud crab is traditionally used, but blue crab, Dungeness crab, or even snow crab can be used depending on availability.
Can I use pre-cooked crab?
Yes, though fresh crab is best for flavor. Reduce cooking time to avoid overcooking the meat.
Is this dish very spicy?
The spice level is moderate but can be easily adjusted by altering the number of chilies or choosing a milder chili sauce.
What’s the purpose of the egg ribbons?
The beaten egg creates a silky texture and adds richness, similar to egg drop soup.
Can I make this dish vegetarian?
Yes, substitute crab with firm tofu or mushrooms and use vegetable stock and soy sauce instead of fish-based condiments.
What can I serve with chilli crab?
It pairs beautifully with steamed jasmine rice, fried mantou buns, or crusty bread to soak up the sauce.
Do I need a wok?
A large sauté pan or Dutch oven will also work well if you don’t have a wok.
Can I make the chili paste in advance?
Yes, the spice paste can be made and refrigerated for up to 3 days or frozen for longer storage.
What if I don’t have fermented shrimp paste?
Fish sauce or soy sauce can be used as a substitute, though the flavor will be milder.
How do I know when the crab is done?
The shell will turn bright red, and the meat should be firm and opaque.
Conclusion
Singapore-Style Spicy Chilli Crab is a feast for the senses, delivering a bold harmony of heat, sweetness, and tang in every bite. With its aromatic chili paste and luxurious sauce, this seafood classic captures the spirit of Singaporean cuisine—lively, colorful, and unforgettable. Whether you’re hosting a dinner party or simply treating yourself to something special, this dish is sure to impress with both flavor and flair.
Print
Singapore-Style Spicy Chilli Crab
- Total Time: 40 minutes
- Yield: 4 servings
Description
This Singapore-Style Spicy Chilli Crab is a fiery, sweet, and tangy seafood dish featuring fresh crab in a rich tomato-chili sauce. Perfect with mantou buns or jasmine rice, it’s a must-try for chilli crab lovers craving bold, umami-packed flavor. #chillicrab #singaporecrab #spicycrab
Ingredients
Seafood:
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1 1/2-2 lbs fresh crab (cleaned, cracked, and prepped)
Chilli Spice Paste (blend together):
-
5 dried red chilies (soaked in warm water)
-
2 fresh red chilies
-
5 cloves garlic
-
3 shallots
-
1-inch ginger
-
1 tbsp fermented shrimp paste or 1 tsp fish sauce
-
1 tbsp oil (for blending)
Sauce Base:
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3 tbsp tomato ketchup
-
2 tbsp chili sauce (sambal oelek or sriracha)
-
1 tsp soy sauce
-
1 tsp oyster sauce
-
2 tsp sugar (or to taste)
-
1 tbsp vinegar (white or rice vinegar)
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1 cup chicken stock or water
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1 egg, lightly beaten
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1 tbsp cornstarch + 2 tbsp water (for slurry)
-
2 tbsp oil
Garnish:
-
Fresh cilantro
-
Optional: sliced scallions, lime wedges
Instructions
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Make Chili Paste: Blend dried and fresh chilies, garlic, shallots, ginger, shrimp paste, and oil into a smooth paste.
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Sauté Paste: Heat oil in a wok over medium. Fry chili paste for 5 minutes until aromatic and caramelized.
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Build Sauce: Add ketchup, chili sauce, soy, oyster sauce, sugar, and vinegar. Cook 2 minutes.
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Simmer Crab: Pour in stock and bring to a simmer. Add crab pieces and cover. Simmer 10–12 minutes until crab is cooked.
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Thicken: Stir in cornstarch slurry to thicken the sauce.
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Egg Ribbon Finish: Drizzle in beaten egg while stirring gently to create egg ribbons.
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Garnish & Serve: Top with fresh cilantro. Serve hot with jasmine rice or steamed mantou buns.
Notes
Use mud crab, blue crab, or Dungeness for best flavor. Adjust chili quantity for desired heat. This dish is hands-on—serve with napkins!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course, Seafood
- Method: Stir-frying, Simmering
- Cuisine: Singaporean, Southeast Asian
