Singaporean Chili Crab

Satisfy your craving for this Singaporean specialty.

Satisfy your craving for chili crabs with this Singaporean specialty.

Singaporean Chili Crab
Satisfy your craving for this Singaporean specialty.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dishes
Cuisine Asian
Servings 2


Singaporean Chili Crab

  • 1 large crab (alimango) cleaned and chopped
  • 1 Cup Tomato sauce
  • 1/2 Cup Sweet chili sauce
  • 1 teaspoon oyster sauce
  • 1 1/2 cups water
  • 1 teaspoon lime juice
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons cooking oil
  • 1/4 Cup Garlic finely chopped
  • 1 tablespoon ginger chopped
  • 1 red chili pepper (siling labuyo) seeds removed and finely chopped
  • 1/2 Cup onion finely-chopped
  • 1 Small Egg lightly beaten
  • Salt to taste
  • cilantro (wansoy) (leaves), for garnish (optional)


  • Prepare the crab: pull the main shell off the crab. Remove the gray gills and the soft insides. Cut the body into 4 pieces, then crack the legs and claws with the back of a knife or a hammer. Set aside.
  • In a bowl, mix together tomato sauce, sweet chili sauce, oyster sauce, water, lemon juice, sugar, and cornstarch. Set aside.
  • Heat oil in a wok or frying pan over medium heat. Fry garlic, ginger, chili, and onions until fragrant.
  • Increase heat to high. add crab body, legs, and claws.
  • When the crab is half-cooked, add tomato sauce mixture and the main shell. Bring to a boil. Cover the pan to steam. You can add a little more water if the crab is big and takes longer to cook.
  • When the crab is cooked, quickly stir in the egg. Continue stirring until it is well-integrated and cooked. Season with salt and pepper.
  • Arrange the crab on a plate with the main shell on top. Pour sauce all over. Garnish with cilantro.
Keyword Singaporean Chili Crab, Singaporean, crab, chili crab, chili crab recipe
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