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Photo of Singapore chilli crab by WW

Singapore chilli crab

2
Points®
Total Time
45 min
Prep
30 min
Cook
15 min
Serves
4
Difficulty
Moderate
This classic Singapore dish is one of the most popular crab dishes. Delicious and satisfying!

Ingredients

Crab

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

Canola oil

1 tbs

Fresh red chilli

3 whole, deseeded, finely chopped

Garlic

2 clove(s), crushed

Fresh ginger

1 tbs, grated

Tomato puree

410 g, (1 can)

Vinegar

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

Instructions

  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.

Notes

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

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