Chilli Crab

Singapore Chilli Crab with Mantou

Singapore's national dish: whole mud crab wok-tossed in a tangy, spicy tomato-chilli sauce thickened with ribbons of egg, served with fried mantou buns for mopping up every drop.

Prep

25 min

Cook

25 min

Total

50 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1.4 kg (about 3 lb) whole mud crab, live or freshly killed; ask the fishmonger to clean and chop into chunks
• •120 g (⅔ cup) tomato paste
• •200 g (1 cup) ripe tomatoes, finely chopped, or use canned plum tomatoes
• •8 g (1 tbsp) dried red chillies, soaked in hot water 10 min, then blended to a paste
• •6 g (2 tsp) fresh red bird's eye chillies, adjust to taste
• •30 g (3 tbsp) garlic, roughly chopped
• •25 g (1-inch knob) fresh ginger, sliced
• •4 g (2 tsp) shrimp paste (belacan), toasted dry in a pan 1 min until fragrant
• •30 ml (2 tbsp) vegetable oil
• •60 ml (¼ cup) Shaoxing wine
• •200 ml (¾ cup + 1 tbsp) water or chicken stock
• •60 g (⅓ cup) sugar, palm sugar preferred; adjust to taste
• •25 ml (1 tbsp + 2 tsp) light soy sauce
• •10 ml (2 tsp) fish sauce
• •15 ml (1 tbsp) rice vinegar or lime juice, to balance sweetness
• •15 g (1 tbsp) cornstarch, mixed with 30 ml (2 tbsp) cold water into a slurry
• •2 whole large eggs, lightly beaten
• •20 g (¼ cup) spring onions, sliced, to garnish
• •10 g (small handful) fresh coriander, optional, to garnish
• •8 whole (8 small buns) mantou buns, frozen or steamed-fresh; deep-fried for serving
• •500 ml (about 2 cups) neutral oil, for frying the mantou

Steps

1. 1 Prepare the crab: if whole and raw, humanely kill by piercing the head, then scrub well. Chop the body into 6–8 large pieces with a heavy cleaver, cracking the claws so the seasoning penetrates. Reserve the tomalley (crab fat) and any liquid — these carry huge flavour.
2. 2 Toast the belacan in a dry wok over medium heat for about 1 minute until fragrant and crumbly. Soak dried chillies in hot water 10 minutes, drain, and blend to a smooth paste with a splash of the soaking water.
3. 3 Heat a large wok over medium-high heat. Add the 30 ml vegetable oil, then the garlic and ginger; stir-fry 30 seconds until fragrant but not browned. Add the dried chilli paste and fresh bird's eye chillies; stir-fry 1 minute until the oil turns red.
4. 4 Crumble in the toasted belacan, then add the tomato paste and chopped tomatoes. Stir-fry 3–4 minutes until the paste darkens and the oil begins to separate at the edges.
5. 5 Pour in the Shaoxing wine to deglaze, scraping up any caramelised bits. Add the water or stock, sugar, soy sauce, fish sauce, vinegar and the reserved crab tomalley. Stir and bring to a vigorous simmer.
6. 6 Add the crab pieces shell-side up. Cover and cook 6–8 minutes, turning once, until the shells are bright red-orange and the flesh at the thickest part of the claw is opaque and firm. Internal temperature at the joint should read 63°C / 145°F on an instant-read thermometer, and the juices should run clear with no translucent flesh.
7. 7 Uncover, stir the cornstarch slurry and drizzle it in while tossing the crab. Simmer 1 minute until the sauce is glossy and thick enough to coat the back of a spoon.
8. 8 Reduce heat to low. Slowly drizzle the beaten egg in a thin, steady stream while gently stirring the sauce in one direction — this creates silky ribbons. Stop stirring once the egg sets, about 15 seconds.
9. 9 Taste the sauce: it should be a bold balance of sweet, spicy, savoury and tangy. Adjust with a pinch more sugar, a splash of vinegar, or a dash of fish sauce. Remove from heat.
10. 10 While the crab cooks, heat the 500 ml neutral oil in a small pot to 175°C / 350°F. Pat the mantou dry, then deep-fry in batches until puffed and golden, about 2–3 minutes. Drain on a rack (not paper towels, which make them soggy).
11. 11 Pile the crab onto a large platter, spoon the sauce generously over the top, scatter with spring onions and coriander. Serve immediately with the hot fried mantou alongside for mopping up the sauce. Provide a wet towel and a bowl of warm water with lemon for fingers — it's meant to be messy.
12. 12 Safety note: do not eat raw crab. The flesh must be opaque and reach 63°C / 145°F internally. Crabs sold live in Singapore are safe to cook directly; if your crab has been previously frozen, thaw it in the refrigerator and cook the same day.