is a popular dish in Singapore and Malaysia.
Singaporeans have their signature spicy chilli crab,
but I prefer less spicy.
The recipe that I am sharing here is not spicy
but more towards sweet & sour.
Of course, you can add chilli if you prefer a spicy one!
You can eat this on its own
or with steamed rice or Kopitiam Roti.
The sauce is simply irresistible.
You can either cook it with flower crab (sea crab)
or mud crab that you see in the photo.
Both are just as good.
I prefer with flower crabs because
the shell is softer and meat is easily reachable.
All those who enjoy this dish do not mind using their fingers,
as it is not easy to eat crabs without the help of your flexible fingers!
2 large crabs, about 1 kg or more, cleaned & chopped
2 Tbsp ginger, minced
1 Tbsp garlic, minced
3 Tbsp cooking oil
1/2 cup tomato sauce
1/2 to 3/4 cup chilli sauce, with garlic type
1 tsp sugar
1 tsp oyster sauce
salt & pepper to taste
1 egg, beaten
thickener, corn flour mix with water
1/2 Tbsp lime juice
spring onions, cut
red chilli, cut
1) combine in a bowl, tomato sauce, chilli sauce, oyster sauce, sugar, salt &
pepper to taste
2) heat up cooking oil & fry ginger & garlic until fragrant
3) add crab pieces, follow by the prepared sauce, cover to cook 1 or 2 min
4) open the cover & turn the crab, add enough water for gravy
5) cover & cook again (Do not toss & turn the crab often)
6) if some water has dried up, add more boiling water if necessary
7) when the shells all turn red, it is ready.
8) add thickener, beaten egg & lime juice
9) finally add spring onions and cut chilli, serve hot
1. clean the crabs only when you are ready to cook to avoid shrinking of the meat
2. keep life crabs in a pail covered with netting
3. last resort: put in the fridge if you find the crabs are not that lively