• Serves 2 people
  • 2 medium (or 3 small) mud crabs (cleaned)

  • 100 g cornstarch

  • 1 egg (beaten)

  • 1 coriander (for garnish)

  • 1 pineapple (grated)

  • 6 cloves garlic (peeled)

  • 5 shallots (peeled)

  • 1 cm ginger (peeled)

  • 2 –3 tbsp chili powder

  • Cornstarch slurry:

    2 tbsp cornstarch mixed with 60ml water

  • 1 cup canned tomato sauce

  • 3 tbsp chili sauce

  • 2.5 tbsp sugar

  • 2 tbsp white vinegar

  • 300 ml water

  • salt

  • oil

  • 6 mini mantou (fried)

Recipe Courtesy of Asian Food Network

You Can Make Singapore’s World Famous Chili Crab at Home!

Picture this –Crab, the sweetest of seafood, swimming in a red and thick gravy that is interwoven with little white ribbons of egg. That,is the Singapore Chili Crab, a national pride and famous across the world. The intense flavour comes from the spice paste –a harmony of chili, garlic, shallots and ginger –mixed with a touch of vinegar, tomatoes and grated pineapple, which pairs perfectly with the sweetness of the crab. Eat with your hands, and gravy-soaked buns for the full experience!
  • Hard
  • 20 min
  • 40 min
  • 15 min
  • 5 steps
  • 17 Ingredients
  • Hard
  • 5 steps
  • 17 Ingredients
  • 20 min
  • 40 min
  • 15 min


  1. Grind spice paste

    • Using a mortar and pestle, grind dried chili powder, garlic, shallots and ginger until smashed and well combined.

  2. Coat and fry crab

    • In a bowl, add 100g cornstarch and lightly coat crabs until evenly coated.
    • In a pot, heat up enough oil for deep frying.
    • Gently place coated crabs into the hot oil and let it deep fry for 5 –8 minutes, until cooked.
    • Remove from oil and drain on paper towel lined plate.
    Coat and fry crab

  3. Deep fry spice paste

    • In a pan on medium heat, heat up 3 tbsp oil and stir fry spice paste for 5 minutes or until fragrant.
    • Add chili sauce, sugar, white vinegar, tomato sauce, salt and grated pineapple.
    • Let it simmer on medium low heat for 15 minutes.

  4. Make egg ribbons

    • Bring sauce to a boil.
    • Drizzle in beaten eggs, taking care not to stir until egg ribbon forms.
    • Once egg ribbon form, add cornstarch slurry into the sauce and mix well until sauce thickens.

  5. Stir in fried crabs

    • Stir in fried crabs
    • Gently stir in fried crabs and toss well.
    • Let it simmer, uncovered, for 5 minutes
    Stir in fried crabs

Garnish and Serve!

Transfer chili crab into serving dish.  Garnish with a sprig of coriander and serve hot with fried mantous.

Garnish and Serve!


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