Authentic Singapore Chili Crab
Dim Sim LimAuthentic Singapore Chili Crab
Ingredients
For the Crab
- 2 live mud crabs, about 1 1/2 pounds each, cleaned and quartered
- 1/4 cup cornstarch
- 4 cups vegetable oil, for deep frying, or as needed
For the Chili Crab Sauce
- 3 tablespoons vegetable oil
- 6 cloves garlic, minced with a cleaver
- 2 inches ginger, fresh, peeled and finely minced with a cleaver
- 4 red chilies, bird's eye, finely chopped (adjust to your spice level, WOLF STYLE!)
- 2 shallots, finely minced
- 1/4 cup tomato paste
- 1/2 cup Heinz ketchup
- 1 1/2 cups water
- 2 tablespoons sugar
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon Lee Kum Kee oyster sauce
- 1 teaspoon Chin-Su fish sauce
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Chef's Choice MSG, (the 'Yum Yum' factor!)
- 1 egg, large, beaten
- 2 tablespoons cornstarch slurry, made with 1 tablespoon cornstarch and 1 tablespoon water
For Garnish
- 1/4 cup green onions, sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 tablespoon crispy chili oil, for drizzling
Instructions
- 1
First things first, let's get those crabs ready! Make sure your live mud crabs are thoroughly cleaned. Quarter them up with your mighty cleaver, separating the claws and body pieces. Pat them dry, then lightly dust them with cornstarch. This is our secret to that beautiful, crispy exterior! Boom!
⏱️ 10 min
- 2
Heat your wok over high heat until it's smoking. Add the vegetable oil for deep frying. We're looking for about 350-375°F (175-190°C). Carefully deep-fry the crab pieces in batches until they're golden brown and cooked through, about 3-5 minutes per batch. Don't overcrowd the wok! Remove with a spider or slotted spoon and drain on paper towels. Set aside. Discard the frying oil, but keep that wok hot!
⏱️ 10 min•🌡️ 375
- 3
Now, for the SAUCE, the heart and soul of this dish! Wipe out your wok if needed, then add 3 tablespoons of fresh vegetable oil. Get it screaming hot. Toss in your minced garlic, ginger, red chilies, and shallots. Stir-fry like a madman for 1-2 minutes until fragrant. Wok hei, baby!
⏱️ 2 min
- 4
Add the tomato paste and Heinz ketchup to the wok. Stir well, cooking for another minute to deepen those flavors. This is where the magic starts to happen!
⏱️ 1 min
- 5
Pour in the water, then add the sugar, rice vinegar, light soy sauce, Lee Kum Kee oyster sauce, Chin-Su fish sauce, chicken powder, and that essential Chef's Choice MSG (Yum Yum!). Bring the sauce to a vigorous boil, stirring constantly. Taste and adjust if needed – this is your masterpiece!
⏱️ 5 min
- 6
Once the sauce is bubbling, slowly drizzle in the beaten egg while stirring continuously. This creates those beautiful, silky egg ribbons that are characteristic of Singapore Chili Crab. Don't stop stirring!
⏱️ 2 min
- 7
Next, pour in the cornstarch slurry, stirring constantly until the sauce thickens to a luxurious, glossy consistency. This is the perfect embrace for our crispy crab!
⏱️ 1 min
- 8
Add the deep-fried crab pieces back into the wok. Toss everything together vigorously, ensuring every single piece of crab is coated in that incredible, spicy, sweet, and savory sauce. Get it all in there!
⏱️ 3 min
- 9
Serve immediately, piled high in a large, beautiful ceramic bowl. Garnish generously with sliced green onions, fresh cilantro, and a drizzle of crispy chili oil for that extra kick. This is not just food; it's an experience! Bangali fish all fire!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimAuthentic Singapore Chili Crab
For the Crab
- 2 live mud crabs, about 1 1/2 pounds each, cleaned and quartered
- 1/4 cup cornstarch
- 4 cups vegetable oil, for deep frying, or as needed
For the Chili Crab Sauce
- 3 tablespoons vegetable oil
- 6 cloves garlic, minced with a cleaver
- 2 inches ginger, fresh, peeled and finely minced with a cleaver
- 4 red chilies, bird's eye, finely chopped (adjust to your spice level, WOLF STYLE!)
- 2 shallots, finely minced
- 1/4 cup tomato paste
- 1/2 cup Heinz ketchup
- 1 1/2 cups water
- 2 tablespoons sugar
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon Lee Kum Kee oyster sauce
- 1 teaspoon Chin-Su fish sauce
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Chef's Choice MSG, (the 'Yum Yum' factor!)
- 1 egg, large, beaten
- 2 tablespoons cornstarch slurry, made with 1 tablespoon cornstarch and 1 tablespoon water
For Garnish
- 1/4 cup green onions, sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 tablespoon crispy chili oil, for drizzling
Instructions
- 1
First things first, let's get those crabs ready! Make sure your live mud crabs are thoroughly cleaned. Quarter them up with your mighty cleaver, separating the claws and body pieces. Pat them dry, then lightly dust them with cornstarch. This is our secret to that beautiful, crispy exterior! Boom!
⏱️ 10 min - 2
Heat your wok over high heat until it's smoking. Add the vegetable oil for deep frying. We're looking for about 350-375°F (175-190°C). Carefully deep-fry the crab pieces in batches until they're golden brown and cooked through, about 3-5 minutes per batch. Don't overcrowd the wok! Remove with a spider or slotted spoon and drain on paper towels. Set aside. Discard the frying oil, but keep that wok hot!
⏱️ 10 min•🌡️ 375 - 3
Now, for the SAUCE, the heart and soul of this dish! Wipe out your wok if needed, then add 3 tablespoons of fresh vegetable oil. Get it screaming hot. Toss in your minced garlic, ginger, red chilies, and shallots. Stir-fry like a madman for 1-2 minutes until fragrant. Wok hei, baby!
⏱️ 2 min - 4
Add the tomato paste and Heinz ketchup to the wok. Stir well, cooking for another minute to deepen those flavors. This is where the magic starts to happen!
⏱️ 1 min - 5
Pour in the water, then add the sugar, rice vinegar, light soy sauce, Lee Kum Kee oyster sauce, Chin-Su fish sauce, chicken powder, and that essential Chef's Choice MSG (Yum Yum!). Bring the sauce to a vigorous boil, stirring constantly. Taste and adjust if needed – this is your masterpiece!
⏱️ 5 min - 6
Once the sauce is bubbling, slowly drizzle in the beaten egg while stirring continuously. This creates those beautiful, silky egg ribbons that are characteristic of Singapore Chili Crab. Don't stop stirring!
⏱️ 2 min - 7
Next, pour in the cornstarch slurry, stirring constantly until the sauce thickens to a luxurious, glossy consistency. This is the perfect embrace for our crispy crab!
⏱️ 1 min - 8
Add the deep-fried crab pieces back into the wok. Toss everything together vigorously, ensuring every single piece of crab is coated in that incredible, spicy, sweet, and savory sauce. Get it all in there!
⏱️ 3 min - 9
Serve immediately, piled high in a large, beautiful ceramic bowl. Garnish generously with sliced green onions, fresh cilantro, and a drizzle of crispy chili oil for that extra kick. This is not just food; it's an experience! Bangali fish all fire!
⏱️ 1 min