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Flavorful Singapore Chili Crab Recipe Easy Tangy Tomato Sauce Guide

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A rich and tangy Singapore chili crab recipe featuring fresh crab simmered in a spicy tomato sauce with garlic and chili, perfect for family dinners and entertaining.

Ingredients

Scale
  • 2 whole live crabs (about 1.5 to 2 lbs each), cleaned and cut into pieces
  • 1 cup canned tomato puree or passata
  • 2 tablespoons chili garlic sauce (adjust to taste)
  • 4 cloves garlic, minced
  • 1 tablespoon finely grated ginger
  • 1 medium onion, finely chopped
  • 1 tablespoon palm sugar or brown sugar
  • 1 tablespoon rice vinegar
  • 2 teaspoons light soy sauce
  • 1 cup water or crab stock
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
  • Fresh cilantro or spring onions for garnish
  • Optional: 1 egg, lightly beaten

Instructions

  1. Rinse the crabs under cold water, then use kitchen shears to cut them in half or into quarters depending on size. Remove the gills and any unwanted parts. Pat dry with paper towels to avoid splattering during cooking. (Approx. 10 minutes)
  2. Heat 2 tablespoons of vegetable oil in your wok over medium heat. Add minced garlic, grated ginger, and chopped onion. Stir-fry until fragrant and translucent, about 3-4 minutes.
  3. Stir in the chili garlic sauce and tomato puree. Cook for 2-3 minutes, stirring occasionally to blend flavors and slightly reduce the sauce.
  4. Add palm sugar, soy sauce, and rice vinegar. Stir to combine and taste the sauce for balanced sweet, sour, salty, and spicy notes.
  5. Add the crab pieces to the wok and pour in about 1 cup of water or crab stock. Stir gently to coat the crab in the sauce. Cover with a lid and let the crab steam and cook for about 10-12 minutes, turning the pieces halfway through.
  6. Remove the lid and stir the cornstarch slurry again. Slowly pour it into the wok while stirring continuously to thicken the sauce. If using, drizzle in the beaten egg and stir gently for 1 minute to create ribbons in the sauce.
  7. Turn off the heat and sprinkle chopped cilantro or sliced spring onions on top. Toss gently and transfer to a serving platter.

Notes

Use fresh crab for best flavor; frozen or lump crab meat can be substituted. Adjust chili paste to control heat level. Use tamari or coconut aminos for gluten-free version. Stir cornstarch slurry constantly to avoid lumps. If sauce is too thick, add water; if too thin, simmer longer. Sauce can be made ahead and flavors improve after resting overnight.

Nutrition

Keywords: Singapore chili crab, chili crab recipe, tangy tomato sauce, seafood recipe, spicy crab, easy chili crab, Singapore street food

Find it online: https://flurpchef.com/flavorful-singapore-chili-crab-recipe-easy-tangy-tomato-sauce-guide/