Introduction
Chilli Crab is one of Singapore’s most iconic seafood dishes, famous for its rich, spicy, slightly sweet sauce that coats every bite of tender crab meat. While the full dish is often prepared with whole crabs, you can easily make the signature Chilli Crab Sauce at home and enjoy it with prawns, noodles, chicken, or even tofu. This recipe focuses on the flavorful sauce that makes this dish unforgettable.
Ingredients
Base Ingredients
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 red chilies, chopped
- 1 tablespoon chili paste
- 2 tablespoons tomato paste
- 200ml tomato sauce
- 200ml chicken stock or water
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon rice vinegar or lime juice
Thickening & Finishing
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 egg, lightly beaten
- Fresh coriander leaves (for garnish)
Step-by-Step Instructions
1. Prepare the Flavor Base
Heat vegetable oil in a deep pan over medium heat. Add chopped onion, garlic, and ginger. Sauté until fragrant and soft.
Add chopped red chilies and chili paste, stirring for 1-2 minutes to release the aroma.
2. Build the Sauce
Add tomato paste, tomato sauce, and chicken stock. Stir until all ingredients are well combined.
Season the mixture with soy sauce, sugar, and rice vinegar. Simmer for 8-10 minutes, allowing the sauce to thicken slightly and develop deep flavor.
3. Thicken the Sauce
Slowly add the cornstarch slurry while stirring. Continue cooking for another 1-2 minutes until the sauce reaches your desired thickness.
4. Add the Egg
Reduce heat to low. Slowly drizzle the beaten egg into the sauce while stirring gently to create silky strands throughout the mixture.
5. Serve
Remove the sauce from heat and garnish with fresh coriander leaves. Enjoy it hot with crab meat, prawns, steamed buns, noodles, grilled chicken, tofu, or rice.
Tips for the Best Chilli Crab Sauce
- Adjust chili levels depending on how spicy you want the sauce to be.
- Add more tomato sauce if you prefer a sweeter flavor profile.
- For a richer taste, replace part of the chicken stock with seafood stock.
- Add a small squeeze of lime before serving for extra freshness.
- The sauce reheats well, making it perfect for meal prep.
How to Use Chilli Crab Sauce
- With Crab: Toss cooked crab pieces in the hot sauce before serving.
- With Seafood: Excellent with prawns, squid, or fish fillets.
- With Noodles: Stir into cooked noodles for a spicy seafood-style pasta.
- With Meat: Great as a dipping sauce for grilled chicken or fried tofu.
- With Buns: Serve with steamed buns (mantou) for dipping.
Nutritional Information (Approximate per serving)
- Calories: 180 kcal
- Protein: 4g
- Fat: 8g
- Carbohydrates: 22g
- Fiber: 2g
FAQ — Chilli Crab Sauce
1. Can I make the sauce less spicy?
Yes. Reduce the number of chilies or remove the seeds. You can also skip the chili paste for a milder version.
2. Can the sauce be stored?
The sauce can be refrigerated for up to 3 days in an airtight container. Reheat gently before serving.
3. Can I freeze the sauce?
Yes. Freeze in a sealed container for up to 1 month. Stir well after thawing to restore consistency.
4. What if I don’t have tomato paste?
Use a little more tomato sauce, but reduce the amount of stock to maintain thickness.
5. Do I need to use egg?
No. The egg adds silkiness, but the sauce tastes great even without it.
6. What type of crab works best with this sauce?
Mud crab is traditional, but blue swimmer crab or soft-shell crab also work well.