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Chilli crab
Chilli crab
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Spicy Singaporean chilli crab, embraced by Aussies. Try this simple recipe to make it like a pro at home.
Ingredients:
  • 4 green (uncooked) blue swimmer crabs
  • 36.40 gm peanut oil
  • 3 garlic cloves, crushed
  • 3 fresh small red chillies, deseeded, finely chopped
  • 2 tsp finely chopped fresh ginger
  • 60mls (1/4 cup) purchased tomato sauce
  • 41.60 gm chilli sauce
  • 44.00 gm sweet chilli sauce
  • 40.00 gm water
  • 40.00 ml dry sherry
  • 3 green shallots, chopped
  • 82.50 ml fresh coriander leaves
  • Cooked white rice, to serve
Instructions:
  • Segment the crabs by lifting the flap under the crab's body with your thumb and pulling off the top shell with one hand while firmly holding the body with the other. Discard the top shell and the spongy white gills. Use a sharp knife to halve each body, then halve them again. Crack the large claws with a nutcracker for even cooking and easier meat removal.
  • In a wok over medium heat, warm the peanut oil. Stir in the garlic, chilli, and ginger, and sauté until fragrant, about 1-2 minutes. Pour in the tomato sauce, chilli sauce, sweet chilli sauce, water, and sherry. Simmer until slightly thickened, about 3-5 minutes.
  • Gently toss the crab pieces in the sauce, ensuring they are well coated. Cover and simmer for 10-15 minutes until the crab turns opaque and white, indicating it's perfectly cooked.
  • Mix in the green shallots and coriander leaves and serve promptly with the rice.

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