Singapore Crab Recipe

Chilli Red - Singapore Chilli Crab

on | 3 min read

Singapore Chilli Crab

Chilli Red

Serves: 2

Prep Time: 35 minutes

Cook Time: 15 minutes


2 brown crabs

5tbsp sunflower oil

4 garlic cloves, thinly sliced

3cm ginger, cut into matchsticks

3 red chillies, chopped into rounds

2 large red chillies, halved and deseeded

8 cherry tomatoes

4tbsp tomato ketchup

3tbsp soy sauce

1tbsp tom yum paste

100ml water

For the garnish:

2 spring onions

Small bunch of coriander, roughly chopped

Fresh chilli rounds


  • 1.Cook the crabs in salted boiling water for 13 minutes. Set aside and leave to cool.
  • 2.Chop the spring onions into 4cm pieces. Chop them again lengthways into fine strips. Place into a bowl of iced water and leave for 10-15 minutes to curl up for the garnish.
  • 3.Twist the claws and legs off the cooked crabs. With a large chef knife, carefully crack each section of the claws and legs and put to one side.
  • 4.Separate the shell from the main body of the crab. Discard the tail and feather-like gills. Cut the body in half and place with the legs and claws.
  • 5.Using a spoon, scrape out the brown meat from the shell and put into a bowl. Wash out the shell and save for plating up.
  • 6.In a wok or large frying pan, heat the sunflower oil on a medium heat. Fry the garlic and ginger for 2 minutes, then turn up the heat and add the cherry tomatoes, halved chillies and chilli rounds. Fry for 2 more minutes.
  • 7.Add in the brown crab meat, tomato ketchup, soy sauce and tom yum paste. After another minute, add 100ml water and bring to the boil. Mix well.
  • 8.Place the remaining crab body into the pan and fry until piping hot.
  • 9.Assemble the mixture with the crab claws and tails into a tall pile. Place one of the crab shells on top of each serving.
  • 10.Drain the spring onions and garnish each crab pile. Sprinkle over the chilli rounds and chopped coriander.
  • 11.Serve immediately with finger bowls and napkins.