Singapore Chili Crab Recipe: Step Outside the Box & Make This Sweet & Spicy Chili Crab Recipe Seafood Dinner Appetizers

Chili crab is said to be the unofficial national dish of Singapore. Crabs – mud crabs, Dungeness crabs or blue crabs – are cooked in a flavorful sweet and spicy sauce. This Singapore chili crab recipe can be served as a main dish or appetizer.

Cuisine: Singapore
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 to 3

Ingredients

• 4 tablespoons peanut oil or vegetable oil 
• 3 shallots, minced 
• 2 tablespoons minced fresh ginger
• 7 - 8 cloves garlic, minced
• 3 - 4 Thai chiles, minced
• 2 - 3 whole crabs (about 2 pounds total), cleaned and cut into sections
• 2 cups chicken broth or vegetable broth
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/4 cup tomato paste
• 1/2 cup sweet chili sauce or chili garlic sauce
• crushed red pepper flakes, to taste
• 1 egg
• watercress, arugula, chopped parsley or chopped cilantro, for garnish (optional)

Here's how to make it: 

1. Heat the oil in a large skillet or wok over medium-high heat. Add the shallots, ginger, garlic and Thai chiles. Cook about 1 minute, stirring. 
2. Add the crab and broth. Bring to a boil, cover and cook until crab turns red, about 5 to 6 minutes.
3. Combine the cornstarch and water in a small bowl. Set aside. 
4. Add the tomato paste, sweet chili sauce and crushed red pepper flakes. Cook about 30 seconds. 
5. Stir in the cornstarch slurry and cook, stirring, about 1 minute.
6. Remove the wok from the heat. Add the egg and cook about 30 seconds. Pour the crab and sauce into a serving bowl. Garnish with cilantro, parsley, watercress or arugula, if desired. 

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