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Singapore Chilli Crab

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Singapore Chilli Crab. The mere mention of it takes me back to 2007, where I got to taste it for the first time. While doing my research before the travel, I had read the Singapore Chill Crab is a must-try. Being a foodie that definitely topped my to-do list. After placing the order, we sat there, expecting a superhot Crab curry. We were in for a surprise to find that contrary to our expectations, the dish was slightly on the sweeter side. My first thought was Oh Boy !! Did we order from the wrong place?? J’s cousin, who was with us assured that this IS the thing.

Couple of days back I bought crab, thinking of replicating the dish. Coincidentally on seeing crab, D also asked me to prepare Singapore Chilli Crab. I had bookmarked the recipe from Food Safari and set about preparing the dish. As J is not fond of sweetness in gravy, I had to tone down the sugar. On discussing with D, I figured that he was expecting a superhot dish. Hence I decided to tweak the recipe so that both the boys enjoy it. Thankfully it turned out just as I wanted. When you taste a bit, it is the sweetness that you get and then the heat hits you subtly. Here’s the recipe.

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Singapore Chilli Crab
Singapore Chilli Crab. The mere mention of it takes me back to 2007, where I got to taste it for the first time. While doing my research before the travel, I had read the Singapore Chill Crab is a must-try. Being a foodie that definitely topped my to-do list.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Clean the crab and chop into quarters. Keep aside.
  2. Crack the claws slightly with the back of your knife so that the flavours can seep in.
  3. Grind the onion with red chillies or red chilli powder to a smooth paste.
  4. Heat oil in a pan.
  5. Add the ground onion paste.
  6. Saute for approximately 6-8 minutes or till the mixture turns dark and you see specks of oil around the mixture.
  7. Tip in the soy sauce, salt, sugar, tomato sauce, vinegar and tomato puree.
  8. Cook for a few minutes.
  9. Meanwhile, mix the cornflour with the water.
  10. Add this to the tomato mixture.
  11. When the mixture starts to boil, tip in the crab pieces and mix well.
  12. Cover and cook on medium heat, stirring occasionally, till the crab is cooked through.
  13. Add the beaten egg and mix well.
  14. Cook for a minute.
  15. Switch off heat.
  16. Garnish with chopped coriander leaves and serve hot.
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  1. John Obrien says:

    brilliant! like all your recipes.

  2. John Obrien says:

    brilliant! like all your recipes.

  3. Mareena Jerrish says:

    Thank a lot John πŸ™‚

  4. Mareena Jerrish says:

    Thank a lot John πŸ™‚

  5. Jane Jojo says:

    This reminded me, my Singapore trip πŸ™‚ Chilli Crab was the top in our list too πŸ™‚

  6. Jane Jojo says:

    This reminded me, my Singapore trip πŸ™‚ Chilli Crab was the top in our list too πŸ™‚

  7. Mareena Jerrish says:

    I guess Singapore Chilli Crab tops the list of all foodies heading that way πŸ™‚

  8. Mareena Jerrish says:

    I guess Singapore Chilli Crab tops the list of all foodies heading that way πŸ™‚

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