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By December 25, 2020Recipes
BEST Singapore Chilli Crab in Singapore

When one mention Singapore, who doesn’t know Chilli crab? This popular seafood dish had been around since 1956. Fresh crabs stir-fried in a semi-thick. sweet, tangy, savory, tomato and chilli based sauce which will electrify your palate and satisfy your tastebuds.

Arguably one of Singapore’s greatest culinary inventions. If you are a fan of seafood, this is one dish that you must try while you’re in Singapore.


– 2 whole cooked Dungeness crabs
– 1/4 cup tomato ketchup
– 2 tablespoons hot chili paste
– 2 tablespoons oyster sauce or Indonesian
soy sauce
– 2 tablespoons dark soy sauce or regular
soy sauce
– 1 tablespoon tamarind paste
– 3 tablespoons peanut oil
– 4 scallions, sliced thin
– 1 (1-inch) piece fresh ginger, peeled and
– 4 cloves garlic, chopped
– 1 serrano chile, chopped
– 2 tablespoons chopped fresh cilantro
leaves, plus more for garnish


Pull the main shell off the crab and discard it. Remove the gray gills and the soft insides. Cut the body in half and then cut between each leg. Crack the legs and claws with the back of the knife or a hammer and set aside.

In a bowl mix the ketchup, chili paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside. Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the chile, and cilantro and cook for 1 minute. Add the crab and stir-fry for another minute. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.

Put onto a platter and garnish with the rest of the chile and cilantro. Serve with plenty of napkins!

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