Chilli Crabs

    25 minutes

    This is a wonderful chilli crab dish that is loved in and out of Southeast Asia. The crab is stir fried in a rich sauce including chilli, garlic and ginger.

    14 people made this

    Serves: 8 

    • 4 whole crabs, cleaned and quartered
    • 4 red chillies
    • 3 shallots
    • 2 tablespoons cooking oil
    • 3 garlic cloves, diced
    • 1 1/2 cm ginger, diced
    • 3 tablespoons tomato sauce
    • 2 tablespoons vinegar
    • 2 tablespoons sugar
    • 1 pinch salt, to taste
    • 1 pinch black pepper, to taste
    • 2 eggs
    • small bunch of coriander leaves, diced

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Crack the crab claws and the big legs slightly. Grind the chillies and shallots in food processor until fine.
    2. Heat wok with oil until very hot and stir fry the crabs quickly until they change coulour then set aside.
    3. Reduce heat and add the ground paste and stir fry until fragrant. Add the garlic and ginger. Mix the tomato sauce with the vinegar and sugar then pour into the wok and stir well.
    4. Return the crabs back to the wok and stir fry for another 3 minutes and season with salt and pepper.
    5. Whisk the eggs and pour into wok while continuously stirring to create strands in the sauce. If the sauce is a little dry add some water.
    6. Turn off heat and garnish with coriander leaves; serve hot.

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    Reviews and Ratings
    Global Ratings:

    Reviews in English (3)


    Not the real deal that comes from SE Asia or specifically from Singapore. Just tailored to western tastes, rather than the authentic better tasting chilli crabs back home.  -  12 Jan 2015


    Even my children loved this.......  -  16 Dec 2012


    Oh boy! I'm not 100% certain I prepared this as it was intended but if not, my interpretation was excellent too. There are many types of crabs so I'm not sure which kind you are supposed to use here. Blue crab maybe? I don't know? I used the kind available to me and they did not disappoint. The sauce is excellent and I think it would be good with shrimp too. There was just the right amount of sweet, heat, and tart and then you go adding cilantro and MMMMMMM! Messy yes but 5 stars all the way! Thanks for sharing!  -  30 Mar 2017  (Review from Allrecipes USA and Canada)