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Flavorful Singapore Chili Crab Recipe Easy Spicy Seafood Feast Guide

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A spicy and flavorful Singapore chili crab recipe featuring a balanced tangy, sweet, and savory sauce with fresh mud crab, perfect for a quick and impressive seafood feast.

Ingredients

  • Fresh mud crabs (about 2 pounds / 900g, cleaned and cut into pieces)
  • Vegetable oil (3 tablespoons)
  • Garlic (5 cloves, minced)
  • Ginger (1-inch piece, finely chopped)
  • Fresh red chilies (2, finely sliced)
  • Shallots (3, thinly sliced)
  • Tomato paste (2 tablespoons)
  • Ketchup (3 tablespoons)
  • Chili sauce (2 tablespoons, such as Sriracha or local chili garlic sauce)
  • Brown sugar (1 tablespoon)
  • Tamarind paste (1 teaspoon)
  • Water or seafood stock (1 cup / 240 ml)
  • Egg (1 large, beaten)
  • Spring onions (2, chopped)
  • Cilantro leaves (a handful, chopped, optional)
  • Lime wedges (to serve)

Instructions

  1. Rinse and clean the fresh mud crabs under cold water. Crack the claws slightly with kitchen shears to allow the sauce to seep in better. Cut the body into manageable pieces (about 8-10 pieces per crab). Set aside.
  2. Fill your steamer with water and bring it to a boil. Place the crab pieces in the steamer basket, cover with a lid, and steam for 7-8 minutes until the crab shells turn bright orange and the meat is just cooked through.
  3. Heat the vegetable oil in a wok over medium heat. Add minced garlic, chopped ginger, sliced shallots, and fresh chilies. Stir-fry until fragrant and the shallots soften, about 2-3 minutes.
  4. Stir in tomato paste, ketchup, chili sauce, brown sugar, and tamarind paste. Cook for another 2 minutes, stirring constantly to blend the flavors and caramelize the sauce slightly.
  5. Pour in 1 cup (240 ml) of water or seafood stock, bring it to a simmer, and let it cook until the sauce thickens slightly, about 5 minutes.
  6. Carefully add the steamed crab pieces to the wok, tossing gently to coat them evenly in the sauce. Simmer together for 3-4 minutes so the crab absorbs the flavors.
  7. Slowly drizzle the beaten egg into the simmering sauce while stirring constantly to create silky ribbons that thicken the sauce.
  8. Sprinkle chopped spring onions and cilantro over the chili crab. Serve immediately with lime wedges and crusty bread or steamed rice.

Notes

Do not overcook the crab to avoid rubbery texture; steam for 7-8 minutes. Crack claws before cooking to allow sauce penetration. Stir-fry aromatics on moderate heat to avoid burning garlic. Add beaten egg slowly to avoid scrambling. Adjust chili level to taste. If sauce is too thick, add water or stock; if too thin, simmer longer.

Nutrition

Keywords: Singapore chili crab, spicy seafood, mud crab recipe, chili sauce, seafood feast, easy chili crab, Asian seafood recipe

Find it online: https://cooksybite.com/flavorful-singapore-chili-crab-recipe-easy-spicy-seafood-feast-guide/