My Sweet Chilli Crab recipe is a welcoming deviation from the iconic 'Singapore Chilli Crab' dish. While balancing the richness of umami, subtle sweetness, and savory notes, it offers a softer heat experience with a mild spice profile, appealing to those who still enjoy a gentle kick of heat. For an authentic experience, live mud crab is traditionally used. Alternative crab types can include Spanner, Dungeness and Blue Swimmer. If you're new to handling whole crab, visit the link here for directions on how to break down and prepare your crab for this recipe. Now let’s roll up those sleeves, it’s going to get messy!
• 1.5-2kg Live Crab
• 2 tbsp Vegetable Oil
• 1 tbsp Sesame Oil
• ½ tsp Fantasea-salt
• 1 heaped tsp Cornstarch
• 2 tsp Warm Water (for cornstarch slurry)
• 2 Eggs
• 2-3 Stems Spring Onion (or Coriander)
• 1 Shallot Bulb
• 3 Garlic Cloves
• 2cm piece Fresh Ginger
• 1 cube Palm Sugar (or 1 tbsp Raw Sugar)
• ½ cube Belacan (1 tbsp Shrimp Paste)
• For a spicy kick, add a few chillies to this paste
• ½ cup Chicken Broth
• 1 tbsp Tomato Paste
• 2 tbsp Tomato Ketchup
• ½ cup Tomato Purée
• 2 tbsp Oyster Sauce
• 15ml Maggi Seasoning
• 10ml Chinese Cooking/Rice Wine
• ½ cup Sweet Chilli Sauce
PREP INSTRUCTIONS
Prepare these components first and set aside until ready to cook.
2. Using a food processor, blend all the paste ingredients together until smooth (or grate finely).
3. Combine the sauce ingredients into a jug and mix well.
4. Mix cornstarch with warm water to create a thick slurry.
5. In a small bowl, lightly beat the eggs.
6. Peel the garlic, ginger, and shallot.
7. Chop the spring onion/coriander stems.
COOKING INSTRUCTIONS
1. In a hot wok, add the oils and paste. Cook for 5 minutes, stirring continuously until the oil surfaces.
2. Next, stir in the sauce mixture.
3. Add the crab pieces to the wok, excluding the carapace, and coat well in the sauce.
4. Cook for 6 minutes on medium heat with a lid covering the wok.
5. Prepare any accompaniments now, such as ramen or fried mantou.
6. Remove the lid and take out the crab pieces.
7. Add Fantasea-salt, the cornstarch slurry, and tomalley. Stir well to thicken.
8. Increase the heat and while stirring, slowly add in the beaten egg to create ribbon trails.
9. Reduce to medium heat, return the crab to the wok, and thoroughly mix to coat all pieces with the sauce.
10. Add the spring onion/coriander.
11. Cook for a further 3 minutes with the lid on.
12. Have a discarding bowl handy and plenty of napkins.
13. Dive in and enjoy every bite—just don’t wear white!
Watch the Instagram Video here!