Singaporean Chilli Crab

Chili Crab is the national dish of Singapore. Crabs are stir-fried in a semi-thick, sweet and savoury tomato, garlic and chilli based sauce and the result is yummy.


  • 2 Crabs – 750 gms                                     
  • Fresh garlic, minced – 
    2 tablespoons
  • Fresh ginger, minced
    -1 tablespoon
  • Tomato Ketchup – 5 tbsp
  • Soya Sauce – 2 tbsp
  • Sweet Chilli Sauce – 1 tbsp
  • 1 Dry Red Chilli – minced
  • Vinegar – 1 tbsp
  • Egg – 1
  • Spring Onion – 1 bunch
  • Salt As required

Sprinkle salt and turmeric powder (optional) on the cleaned crab pieces and rub well. Marinate for 10 minutes.

In a very large pot of boiling water, parboil the crab for 3 minutes. Crabs will turn red. Strain and reserve the liquid.

Now in a large heated Kadai, add oil and swirl to coat the sides. Add the garlic, ginger, and dry chili, and stir fry for 1 minute.

Add the crab, half of spring onions and stir fry an additional 2 minutes. Now add all the sauces and vinegar, after reducing the heat to low.

Pour the reserved liquid and mix well. Cover and simmer, stirring once or twice, till the crab is cooked (6-7 minutes).

Bit the egg with a pinch of salt.

Check the gravy. If it is too watery, you may have to add one tsp corn flour mixed in cold water. Stir in the egg drop by drop in the kadai and cook until it begins to set (1 minute). Adjust the seasoning.

Arrange the crab on a large platter. Pour the sauce all over the crab and garnish with the green onion.

Serve right away with plain rice.