Singapore chilli crab
2
Points®
Total time: 45 min • Prep: 30 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.