Chilli crab is a Southeast Asian seafood dish that originated from Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce. Despite its name, chilli crab is not a very spicy dish unless it is my Singaporean inspired chilli crab recipe.
I experienced Singapore Chilli Crab when I first visited Singapore in 2003. Several work colleagues and I were attending my Airworthiness Inspectors course at the Singapore Aviation Academy and I was heavily pregnant with Ashton. I spent 5 glorious weeks in Singapore and indulged in the most luscious dishes I’ve ever had the privilege of experiencing.
My top 5 dishes to eat in Singapore
- Chilli Crab.
- Fish Head Curry
- Black Pepper Crab
- BBQ grilled prawns
Yesterday, Ashton and I whipped up this Chilli Crab dish that’s incredibly easy yet oh so delicious.
Singaporean Inspired Chilli Crab Recipe
- 1 kg crab cleaned and cut into pieces
- 2 tbsp olive oil
- 1/2 diced onions
- 4 red chillies
- 1 tsp dried red chilli flakes
- 3 tsp finely chopped ginger
- 1 tbsp minced garlic
- 4 tbsp soy sauce
- 6 tbsp tomato sauce
- Salt to taste
- Coriander for garnish
- Heat the oil in a medium wok.
- Add the diced onions and finely chopped red chilli. Fry until onions are translucent.
- Add the garlic, ginger and dried red chilli, mix well and then add the crab pieces.
- Cook for 10 minutes then add the sauces.
- Allow the crab to cook on a low heat until the colour of the crab changes to a bright orange.
- Remove from the heat and garnish with coriander.
- Best served with rice or rotis.
Click HERE for another of my crab curry recipes that is worth a try.
Chilli crab hits all the right spots with tangy gravy that seeps into the succulent flesh of the stir-fried crab. This Singaporean inspired chilli crab recipe is a real treat and is best served with rice or rotis. For the ultimate experience, crab is best eaten with your hands .