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Singapore Chilli Crab Recipe

Singapore Chilli Crab Recipe

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How To Make Singapore Chilli Crab

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Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 2 live crabs (approximately 1.5-2 kg each)
  • 2 tablespoons vegetable oil
  • 5 cloves of garlic, minced
  • 1 thumb-sized ginger, grated
  • 2 red chillies, deseeded and sliced
  • 2 tablespoons tomato ketchup
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 cup chicken stock
  • 1 tablespoon cornstarch, mixed with 2 tablespoons water
  • 2 spring onions, finely chopped
  • 1 small bunch of coriander, chopped


  1. Clean the crabs by removing the top shell, gills, and stomach sac. Cut the crabs into halves.

  2. Heat oil in a large wok or deep pan over medium heat. Add garlic, ginger, and red chillies. Stir-fry for 1-2 minutes until fragrant.

  3. Add the crabs to the wok and stir-fry for about 5 minutes until the shells turn orange.

  4. In a separate bowl, mix together tomato ketchup, sweet chilli sauce, oyster sauce, soy sauce, sugar, and chicken stock. Pour the mixture into the wok with the crabs.

  5. Cover the wok and simmer for about 15-20 minutes, or until the crabs are cooked through and the flavors have melded together.

  6. Stir in the cornstarch mixture to thicken the sauce. Cook for another 2-3 minutes.

  7. Garnish with chopped spring onions and coriander before serving.


  • Calories : 320kcal
  • Total Fat : 10g
  • Saturated Fat : 1g
  • Cholesterol : 150mg
  • Sodium : 1200mg
  • Total Carbohydrates : 20g
  • Dietary Fiber : 2g
  • Sugar : 10g
  • Protein : 35g
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