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Photo of Singapore chilli crab by WW

Singapore chilli crab

Total Time
45 min
30 min
15 min
This classic Singapore dish is one of the most popular crab dishes. Delicious and satisfying!



600 g, (buy 4 x 400g blue swimmer crabs)

Canola oil

1 tbs

Fresh red chilli

3 whole, deseeded, finely chopped


2 clove(s), crushed

Fresh ginger

1 tbs, grated

Tomato puree

410 g, (1 can)


1 tbs, (rice wine variety)

Fish sauce

2 tsp

Caster sugar

2 tsp

Green shallot(s)

2 individual, thinly sliced

Fresh coriander

¼ cup(s), leaves


  1. Turn each crab over. Lift flap on body. Hold body with 1 hand while pulling off top part of shell with the other. Discard shell and gills. Rinse crab cavity to clean. Chop body into quarters. Use a nut cracker or the back of a large knife blade to crack the claws slightly.
  2. Heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry crab, in 2 batches, for 5 minutes or until shells turn red and flesh is opaque. Transfer to a plate.
  3. Reheat wok over medium heat. Add remaining oil and heat for 20 seconds. Stir-fry chopped chilli, garlic and ginger for 30 seconds or until fragrant. Add puree, vinegar, fish sauce and sugar and bring to a simmer. Return crabs to wok and turn to coat in sauce. Stir-fry for 2 minutes or until heated through. Serve crab sprinkled with shallots, coriander and extra chilli.


SERVING SUGGESTION: Salad of cucumber, bean sprouts and red capsicum drizzled with lime juice, plus long-grain white rice.