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Chili Crab — traditional dish from Singapore, Singapore
Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥620kcal
💪43gProtein
🌾34gCarbs
🥑30gFat
🌿3gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🦐 Shellfish 🫘 Soy

Chili Crab

How to order / say it
Say it 辣椒螃蟹 — [Cha-lee Pahng-shee-eh]
Order I'd like the chili crab, please.
Locally 我要辣椒螃蟹，谢谢。
Say locally

Spicy tomato-based sauce with succulent mud crabs.

Why try it?

Chili Crab is iconic in Singaporean cuisine and exemplifies the country's love for seafood and bold flavors. It's a must-try for those wanting to experience Singapore's culinary prowess.

How it tastes

The sauce is a perfect balance of sweet, spicy, and sour, coating the crab in a rich, tangy glaze. It's typically accompanied by steamed or fried buns to soak up the delicious sauce.

Origin & History — first documented: 1950

Invented in the 1950s by a couple who ran a small hawker stall, the dish transformed into a beloved national specialty, combining traditional Chinese and Malay techniques to create a uniquely Singaporean delicacy.

Recipe

Ingredients

  • 🦐 1 kg mud crab
  • 🥣 100 ml chili sauce
  • 🥣 100 ml tomato ketchup
  • 🧄 3 cloves garlic
  • 🧂 50 g ginger
  • 🥚 2 egg

Method

  1. 1 Clean and chop the crabs, then lightly fry in hot oil until red.
  2. 2 Prepare sauce with chili, ketchup, garlic, and ginger.
  3. 3 Add crabs to the sauce and simmer briefly.
  4. 4 Stir in beaten eggs for texture and serve with buns.

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All Asia recipes — Singapore — Singapore — Chili Crab
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