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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!
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Course: Lunch, Main Course
Cuisine: Asian, Chinese
Keyword: chili crab, crab recipes
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6

Ingredients

  • 3 medium Fresh Crabs
  • 3 tablespoons Light Olive Oil
  • 2 teaspoons Shallots chopped finely
  • 10 cloves Garlic chopped finely
  • 1 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

Garnishes

  • Spring Onions
  • Red Chili

Instructions

  • Freeze the crabs for 15 minutes to numb them prior to cooking.
  • Fill a large pot with water and salt. Place a steamer rack inside the pot. Bring it to a boil over medium-high heat.
  • 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.
  • Using tongs, remove the crabs and transfer to a large serving platter. Set aside.
  • Using a large wok or frying pan, heat the oil over medium-high heat.
  • Add the shallots and sauté until translucent.
  • Lower the heat, add the garlic and sauté for another minute.
  • Add the lemongrass, galangal, ginger and spring onions. Continue sautéing on low heat for 10 minutes.
  • Add the tomato paste and stir until well blended. Put the tomato ketchup and continue mixing for 1 minute.
  • Add the sugar and stir until it dissolves in the sauce.
  • Pour the rice vinegar and water, and mix for a few seconds. Continue to simmer for a few minutes.
  • 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.
  • Season the sauce with salt and pepper.
  • 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.
  • Add the beaten eggs on one side and continue swirling until the eggs are cooked. Pour the sauce all over the crabs.
  • Arrange the crabs to a large serving platter. Pour the sauce over. Garnish with spring onions and red chili. Serve while hot.