Friday, 17 June 2011

Singapore Chilli Crabs

This is the ultimate seafood dish. You adjust the the chillies according to how much heat you can handle. I made this for my husband's birthday recently. Have plenty if bread available to mop up the yummy sauce. This is a dish to enjoy with close friends and families as it gets messy.

The recipe below is my adapted easy version for home cooks.

3 blue swimmers or 1-2 mud crabs
1 red onion or 5 shallots
3 cloves of garlic
2 cm knob of ginger
2 cm knob of fresh tumeric
3-6 long red chillies
2 stalks of lemon grass (use only the white bits and chop first)
2 tbsp curry powder
3 stalks of spring onions, cut into 4 cm batons
2 tomatoes cut into quarters
10 curry leaves
1 egg lightly beaten
3 tbsp of corn flour or plain flour
dash of pepper and salt
2 tbsp of sugar
5 tbsp of tomato ketchup
1/2 cup water
3-4 stalks of coriander, roughly chopped
Juice of 1 lime

  1. Pound or blend onion, garlic, ginger, tumeric, chillies and lemon grass in a food processor.
  2. Clean and chop crabs into portions.
  3. Dust with flour, pepper and salt.
  4. Deep fry until flour coating is crisp but the crabs not entirely cooked through. 
  5. Drain oil from wok. (Steps 3-5 can be skipped if you're time poor or prefer not to do any deep frying)
  6. Put 2 tbsp of clean oil in wok.
  7. Saute the onion paste until it splits. Add  curry powder and saute for another minute.
  8. Add the spring onions, curry leaves and tomatoes and stir fry.
  9. Add 1/2 cup of water, tomato ketchup, sugar and bring it to boil.
  10. Stir in the crabs until all coated in sauce.
  11. Add in the egg at the end to thicken the sauce. Watch that you don't overcook the crabs.
  12. Squeeze in the lime juice.
  13. Sprinkle the coriander over the top.


  1. That looks so yum! J

  2. Thanks J. Not sure if T does it the same way.

  3. I think not enough source lah.... your brother


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