Singapore Chilli Crab
A bold, tangy Singapore classic with rich chilli
sauce and a silky egg finish.
Instructions
Clean and cut the crab into pieces before cracking the claws with a cleaver.
Heat oil in a wok over medium heat. Add shredded ginger and cook until fragrant before stir-frying the crab for about 3 minutes.
Pour in the prepared chilli crab sauce, bring to a boil, cover, and simmer for 20–25 minutes.
Turn off the heat and slowly stir in the beaten egg. Return to low heat and thicken the sauce with corn starch slurry before garnishing and serving with fried mantou.
Made with Our Signature Paste
Chili Crab Paste
Crafted by Chef Justin Quek, this signature chilli crab paste combines tomatoes, aromatic spices and balanced heat to recreate one of Singapore's most iconic dishes.
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