Singapore Chilli Crab


4 uncooked medium blue swimmer crabs (1.5kg)

1 tbsp peanut oil

1 small brown onion, chopped finely

1/2 tsp cayene pepper

1 can (400g) crushed tomatoes

2 tbsp brown sugar

1 tbsp soy sauce

2 cloves garlic, crushed

3cm piece fresh ginger, grated

1 fresh small red thai chilli, sliced finely

1 tsp cornflour

1/2 cup (125ml) water


1.  Remove and discard back shell and gills of crab; rinse under cold water.  Chop crab into half, leaving claws intact.

2.  Heat oil in wok; stir-fry onion until softened.  Add pepper, undrained tomatoes, sauce, sugar, garlic, ginger and chilli; bring to a boil then reduce heat.  Add crabs; simmer 15 minutes.

3.  Add blended cornflour and the water to wok; stir until tomato mixture boils and thickens.

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