Singapore-style chili crab
3 servings
30 minutes
Chili crab Singapore style is one of the most famous dishes in Southeast Asia, combining spiciness, sweetness, and depth of flavor. Originating in the 1950s in Singapore, it has become a gastronomic symbol of the country. The main ingredient is fresh crab soaked in a thick aromatic sauce made from tomatoes, garlic, ginger, and chili peppers. A unique texture is created by adding egg and starch, making the sauce silky. The dish has a spicy kick but remains balanced due to the sweet notes of tomatoes and sugar. Chili crab is traditionally served with mantou buns or white baguette to enjoy the sauce to the last drop. This magnificent dish is perfect for warm evenings with friends where every bite offers pleasure from the exquisite blend of spices.
1
Boil fresh crabs in salted water with lemon juice for 7 minutes. For frozen ones, dip them in boiling water with lemon juice to neutralize the characteristic taste of the frozen product.
- Crab: 500 g
- Lemon juice: 3 tablespoons
2
Chop the garlic and ginger. Remove the seeds from the pepper and chop it finely as well.
- Garlic: 5 g
- Grated ginger: 0.5 teaspoon
- Red chili pepper: 0.5 piece
3
Heat a wok or deep skillet. Pour in oil. Add garlic, ginger, and chili pepper to the hot oil. Fry for two minutes.
- Vegetable oil: 4 tablespoons
- Garlic: 5 g
- Grated ginger: 0.5 teaspoon
- Red chili pepper: 0.5 piece
4
Pour tomatoes into the pan. Simmer for ten minutes - they should reduce.
- Chopped tomatoes in their own juice: 400 g
5
Add sugar, soy sauce, and fish sauce. Pour in the egg. Mix thoroughly.
- Sugar: 1 tablespoon
- Soy sauce: 2 tablespoons
- Fish sauce: 3 tablespoons
- Chicken egg: 1 piece
6
Add starch. Wait another 3-4 minutes until thickened. Stir.
- Cornstarch: 1 teaspoon
7
Add salt to taste. Add the boiled crabs. Mix well. Turn off the heat and let it sit for 5-10 minutes — the sauce should soak into the crabs.
- Salt: to taste
- Crab: 500 g
8
We serve it with rice buns or simply white baguette.
