Cette recette est en anglais. La navigation et les fiches restaurants sont traduites.
Singaporean · Singapore
Sticky-sweet heat, cracked crab, and golden mantou — Singapore’s most famous messy seafood classic.
Prépa
30 min
Cuisson
35 min
Portions
3–4
Difficulté
Advanced
Chilli crab is a sauce dish as much as a crab dish: tomato, chilli, egg, and aromatics should cling in a glossy coat you mop with fried man tou. At home, start with a cooked mud crab from a good market if live crab is intimidating.
When you travel, compare sauce balance on our Singapore seafood shortlist — spice should warm, not obliterate, the crab.
Clean and section the crab; crack claws lightly so sauce enters. Pat dry. If using pre-cooked crab, prepare sauce first and finish crab only long enough to heat through.
Heat oil in a wide wok. Stir-fry garlic, shallot, ginger, and chilli until fragrant, not brown.
Add ketchup, chilli sauce, sugar, vinegar, and stock. Simmer 3–5 minutes until glossy and balanced sweet-sour-spicy. Taste aggressively.
Add crab pieces, toss to coat, cover, and simmer 8–12 minutes until just cooked (or heated if pre-cooked). Add slurry only if the sauce is thin.
Lower heat. Drizzle beaten eggs in a thin stream while stirring gently so soft ribbons form. Finish with spring onion and coriander. Serve with fried mantou.
Au restaurant
Envie de la version restaurant à Singapore ? Voir les restaurants de fruits de mer à Singapore · Singapore
Yes for a chilli prawn shortcut — cook prawns only 2–3 minutes. The classic is crab.
Warm and aromatic more than pure pain. Adjust chillies down before adding hot sauce bottles at the table.