• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Singapore Chilli Crab

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • Stephen Ceideburg
  • 4 Blue crabs
  • 3 ts Tamarind pulp
  • 3/4 c Boiling water
  • 2 Chopped onions
  • 1 Piece fresh ginger, 5 cm
  • 2 To 3 birdseye chillies
  • 3 Green onions, chopped
  • 2 ts Cornflour
  • 3 tb Oil
  • 3 ts Sugar
  • 2 ts Tomato paste


This Singapore dish is a classic and, like all classics, it is superb.
Serve it with plain rice.

Boil a large pot of water and drop in 4 green blue swimmers. Boil them
rapidly for 4 minutes then tip the contents of the pot into a colander to
drain. When cool enough to handle, chop crabs into quarters with a cleaver
or large knife, leaving legs at- tached to body. With a hammer. gently
crack the claws and areas of harder shell.

Put 3 teaspoons tamarind pulp to soak in 3/4 cup boiling water. Finely chop
2 onions, grate 5 cm piece fresh ginger, finely slice 2-3 birdseye chillies
(or to taste) and chop 3 green (spring) onions. Mix 2 teaspoons cornflour
with a little water.

In a large wok or pan, heat 3 tablespoons of oil and stir- fry onion,
ginger and 2/3 of the chopped chillies for a couple of minutes. Add crab
pieces and strained tamarind water, lower heat and simmer for 3-4 minutes.
Lift the crab out onto a serving dish and to the mixture in the wok add 3
teaspoons sugar and 2 of tomato paste. Stir, add dissolved cornflour and
stir again until the mixture thickens. Pour over the crab, garnish with the
rest of the chillies and the spring onions and serve.

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