Singapore Chili Crab

This is my easy version of the Singapore Chili Crab.

Fresh crabs are cooked in a flavorful sweet, savory, and spicy tomato sauce and lots of aromatics!

  • Serves 6 people
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes


  • 3 medium Fresh Crabs
  • 3 tablespoons Light Olive Oil
  • 2 teaspoons Shallots  chopped finely
  • 10 cloves of Garlic  chopped finely
  • tablespoon Galangal  grated
  • 1 tablespoon Ginger  grate
  • 1 stalk Lemongrass  only tender part, cut into rings
  • 1 tablespoon Spring Onions  cut into slices
  • 2 tablespoons Tomato Paste
  • 3/4 cup Tomato Ketchup
  • 1/4 cup Rice Vinegar
  • 1 piece Red Chili  cut into slices
  • 1 tablespoon Granulated Sugar
  • 2 medium Eggs, beaten
  • 2 teaspoons Cornstarch
  • 2 teaspoons Water
  • Salt and Pepper  to taste


  • Spring Onions
  • Red Chili


  1. Freeze the crabs for 15 minutes to numb them prior to cooking.
  2. Fill a large pot with water and salt. Place a steamer rack inside the pot. Bring it to a boil over medium-high heat.
  3. Place the crabs on the steamer rack. Cover with a tight-fitting lid and continue to steam until the crabs are cooked, about 15 minutes or more.
  4. Using tongs, remove the crabs and transfer to a large serving platter. Set aside.
  5. Using a large wok or frying pan, heat the oil over medium-high heat.
  6. Add the shallots and sauté until translucent.
  7. Lower the heat, add the garlic and sauté for another minute.
  8. Add the lemongrass, galangal, ginger and spring onions. Continue sautéing on low heat for 10 minutes.
  9. Add the tomato paste and stir until well blended. Put the tomato ketchup and continue mixing for 1 minute.
  10. Add the sugar and stir until it dissolves in the sauce.
  11. Pour the rice vinegar and water, and mix for a few seconds. Continue to simmer for a few minutes.
  12. To thicken the sauce, combine cornstarch and water to make a cornstarch slurry. Add it to the sauce and stir until liquid is thickened and simmer for 3 minutes more.
  13. Season the sauce with salt and pepper.
  14. Add the crabs and simmer it in the sauce for 5 minutes. Turn the crabs over the other side to ensure they are all well-coated with the sauce.
  15. Add the beaten eggs on one side and continue swirling until the eggs are cooked. Pour the sauce all over the crabs.
  16. Arrange the crabs to a large serving platter. Pour the sauce over. Garnish with spring onions and red chili. Serve while hot.

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about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

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