Singapore Chilli Crab | Prima Taste

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First created in the early 1960s, the Singapore Chilli Crab is a delightful dish developed and enhanced over the years through Chinese and Malay influences. The dish is practically an institution in Singapore today, having won accolades from both locals and visitors for its piquant tomato base loaded with fresh chilli, garlic and other spices!

Simple

Indulgent

Indulgent

Quick and Easy

Quick and Easy

Simplified Chinese

Simplified Chinese

Simple

INGREDIENTS

Serves 2 - 3

146 ml

Peanut oil

1-1.2 kg

Live Sri Lankan crab

10 ml

Peanut oil (reserved from frying crab)

1 pkt

Chilli Crab Paste **

125 ml

Crab juice (reserved from soaking crab)

470 ml

Water (for Step 2)

1 pkt

Extra Hot Chilli Mix **, as desired

1 pkt

Chilli Crab Premix **

30 ml

Water (for Step 4)

2 nos

Egg, lightly beaten

Coriander leaves

** Included in Prima Taste pack
Steps

1. In a wok, warm peanut oil for 30 secs on medium heat. Add crab (without shell) and cover the wok. Fry for 1 min, turn crab over and fry for another 30 secs. Remove crab and strain peanut oil for later use.
2. Mix 5 ml fried peanut oil (from Step 1) with Chilli Crab Paste in a wok. Stir for 5 secs on medium heat. Add fried crab from Step 1, stir well, coating entire crab with the paste. Cover the wok. Fry for 30 secs on medium heat.
Pour crab juice (from Step A4, found inside pack) around the crab. Mix well for 30 secs. Gradually add 470 ml water.
3. Place shell (from Step A2, found inside pack) over crab, with outer shell facing up. Cover wok for 90 secs. Stir and scoop gravy over crab. Cover wok for another 90 secs, then scoop gravy over crab again. Add desired amount of Extra Hot Chilli Mix.
4. Stir Chilli Crab Premix into 30 ml water in a bowl. Mix well, Add to crab, stir gravy evenly for 30 secs.
5. Pour beaten eggs around crab and stir for 3 secs. Add 5 ml peanut oil (from Step 1) onto crab and stir. Coat crab with gravy.
6. Place crab and gravy on serving platter and garnish with coriander leaves. Serve with steamed rice or crusty bread.
VARIATION
You may use,
- Seafood such as lobsters, mussels, clams and prawns.
STORAGE
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
Volume Conversion: 1 cup ˜8 oz / 230 ml
INGREDIENTS

Chilli Crab Paste

Extra Hot Chilli Mix

Chilli Crab Premix

1 - 1.2 kg

Live Crab

We recommend Sri Lankan crab. But you may also use mud crab or any live crab, or seafood such as lobsters, mussels, clams and prawns

2 nos

Eggs, lightly beaten

146 ml

Peanut oil

470 ml

Water (to be added after adding crab juice)

30 ml

Water (for mixing with Chilli Crab Premix)

optional

Coriander leaves
Steps

1. To prepare crab, submerge live Sri Lankan crab in ice-cold water until it stops moving.
2. Remove from water and clean shell.
3. Remove inedible parts from body.
4. Set aside shell with roe.
5. Cut away sharp tips of legs.
6. Cut body into half, then into 3 pieces for each half.
7. Slightly crack the pincers using a hammer. You may also use the back of a tablespoon to hammer the pincer to allow for easier eating and to allow the gravy to permeate the meat.
8. Place the crab parts into a bowl and keep the crab juice collected for later use.
9. In a wok, warm peanut oil for 30 secs on medium heat.
10. Add crab (without shell) and cover the wok.
11. Fry for 1 min,
12. turn crab over and fry for another 30 secs.
13. Remove crab and strain peanut oil for later use.
14. Mix 5 ml fried peanut oil (reserved from frying crab) with Chilli Crab Paste in a wok.
15. Stir for 5 secs on medium heat.
16. Add fried crab, stir well, coating entire crab with the paste.
17. Cover the wok. Fry for 30 secs on medium heat.
18. Pour crab juice around the crab.
19. Mix well for 30 secs.
20. Gradually add 470 ml water.
21. Place shell over crab, with outer shell facing up.
22. Cover wok for 90 secs.
23. Stir and scoop gravy over crab.
24. Cover wok for another 90 secs,
25. then scoop gravy over crab again.
26. Add desired amount of Extra Hot Chilli Mix.
27. Stir Chilli Crab Premix into 30 ml water in a bowl.
28. Mix well.
29. Add to crab, stir gravy evenly for 30 secs.
30. Pour beaten eggs around crab and stir for 3 secs.
31. Add 5 ml peanut oil (reserved from frying crab) onto crab and stir.
32. Coat crab with gravy.
33. Place crab and gravy on serving platter and garnish with coriander leaves.
34. Serve with steamed rice or crusty bread.
INGREDIENTS

1 – 1.2kg

Live Crab

We recommend Sri Lankan crab but you may also use mud crab or any live crab or seafood such as lobsters, mussels, clams and prawns.

2 nos

Eggs, lightly beaten

146ml

Peanut oil

470ml

Water (to be added after adding crab juice)

30ml

Water (for mixing with Chilli Crab Premix)

Coriander leaves (optional)

1 pkt

Chilli Crab Paste**

1 pkt

Extra Hot Chilli Mix**

1 pkt

Chilli Crab Premix**

**included in this Prima Taste pack
Steps

To prepare crab
1. To prepare crab, submerge live Sri Lankan crab in ice-cold water until it stops moving.
2. Remove from water and clean the shells.
3. Remove inedible parts from body.
4. Set aside shells with roe.
5. Cut away sharp tips of legs.
6. Cut body into half, then into 3 pieces for each half.
7. Slightly crack the pincers with the back of a tablespoon to hammer the pincers to allow for easier eating and to allow the gravy to permeate the meat.
8. Place crab parts into a bowl and keep the crab juice for later use.
To cook the crab
9. In a wok, warm peanut oil for 30 secs on medium heat.
10. Add crab, without shells and cover wok.
11. Fry for 1 min.
12. Turn crab around and fry for another 30 secs.
13. Strain peanut oil for later use.
14. Mix 5ml of fried peanut oil (reserved from frying crab) with Chilli Crab Paste in the wok.
15. Stir for 5 secs on medium heat.
16. Add fried crab, stir well, coating the entire crab with the paste.
17. Pour crab juice around crab. Mix well for 30 secs.
18. Gradually add 470ml of water.
19. Place outer shell over crab with outer shell facing up.
20. Cover wok for 90 secs.
21. Stir and scoop gravy over crab.
22. Cover for another 90 secs then scoop gravy over crab again.
23. Add desired amount of Extra Hot Chilli Mix.
24. After that, stir Chilli Crab Premix into 30ml of water.
25. Mix well.
26. Add to crab, stir gravy evenly for 30 secs.
27. Pour beaten eggs around crab.
28. Stir for 3 secs.
29. Add 5ml of peanut oil (reserved from frying crab) onto crab and stir.
30. Coat crab with gravy.
31. Place crab and gravy on serving platter and garnish with coriander leaves.
32. Serve with steamed rice or crusty bread.
INGREDIENTS

1 包

辣椒螃蟹糊 / Chilli Crab Paste

1 包

特辣混合料 / Extra Hot Chilli Mix

1 包

辣椒螃蟹调配粉 / Chilli Crab Premix

1-1.2 公斤

活斯里兰卡蟹

2 粒

鸡蛋 (稍微搅拌)

146 毫升

花生油

470 毫升

水(用于步骤2)

30 毫升

水(用于步骤4)

芫荽
Steps

1. 在一个锅里，用中火把花生油热30 秒钟。
2. 加入螃蟹 (去壳)，然后盖锅。
3. 油炸 1 分钟。
4. 将螃蟹翻过来，多炸 30秒钟。
5. 取出螃蟹，沥干油留旁待用。
6. 将5毫升的花生油(从步骤1)和辣椒螃蟹糊(Chilli Crab Paste) 倒入锅里。
7. 用中火拌均 5 秒钟。
8. 加入步骤1炸过的螃蟹。拌均，并确保螃蟹完全沾上辣椒螃蟹糊。
9. 盖锅，用中火炒 30 秒钟。
10. 倒入蟹汁(从步骤 A4)。
11. 搅拌均匀30秒钟。
12. 慢慢加入 470 毫升的水入锅里。
13. 把蟹壳(从步骤A2)放在螃蟹上。
14. 盖锅焖 90秒钟。
15. 搅拌并把酱汁淋在螃蟹上。
16. 再盖锅多90秒钟，然后再把酱汁淋在螃蟹上。
17. 随个人喜好洒入适量的特辣混合料(Extra Hot Chilli Mix) 。
18. 将辣椒螃蟹调配粉(Chilli Crab Premix)和30 毫升的水倒在碗里拌均。
19. 再加入螃蟹里，搅拌均匀 30 秒钟。
20. 将搅拌的鸡蛋加入螃蟹里，调匀3秒钟。
21. 倒入5毫升的花生油(从步骤1)调匀，把酱汁淋在螃蟹上。
22. 将辣椒螃蟹和蟹汁盛在盘子上，以芫荽点缀。
23. 可以白饭或香脆面包来配食。