Skip to main content

Chilli Crab

Chilli crabs is one of the best Singapore crab dishes are often imported live crabs from Sri Lanka. Sri Lankan hard shell crabs are often used to prepare this dish.

Always with the forks, knives and etiquette; using your fingers and making a bit of a mess is all part of the enjoyment when it comes to having chili crab. I use Sri Lankan crab when I was in S'pore but here at my place I cannot get these crabs so i'm using the normal frozen crabs available in the supermarket.

Sri Lakan Crab

Singapore Chilli Crabs


450 gm Sri Lanka Crabs(or use snow crabs or king crab available)
2 red bell pepper chopped finely
1tbsp of ginger garlic paste
4tbsp of crushed chillie flasks
1tsp of chillie powder
5 cloves garlic
2 stalks spring onions
1 bunch coriander
3tbsp vegetable oil
3tbsp tomato ketchup
2tbsp of tomato paste
Salt to taste
1/2tsp lemon juice
1/2 tsp dark soya sauce
½ cup chicken stock
2 eggs beaten,

Preparation Method:
Leave the frozen crab in a bowl of hot water for about 10 minutes drain and keep aside.
Blend 1tbsp of ginger garlic paste,1of the red bell pepper,tomato ketchup,dark soya sauce and lemon juice in a food processor,keep aside.
In a non-stick wok, add 1/2 cup of olive oil add the minced garlic,4tbsp of crushed chillie flask and remaining red bell peppers. Stir fry til the oil separates.

Now add the crabs.Stir to coat the crab well in the mixture. Cover and let it cook for 15 minutes.
While the crab is being cooked, in another fry pan add 3tbsp of olive oil,add the blended mixture. Stir fry till mixture turns slightly darker in color. At this point slowly stir in the beaten eggs.Once the mixture thickens adjust the amount of salt and pour the mixture over the crabs. Add the 1/2 cup of chicken stock..Let it simmer for 10 minutes. Garnish with chopped corinader and onion leaves.Serve hot with garlic bread

*The eggs will thicken the mixture. If you're happy with the consistency of the sauce it's not important to add them.


This is definitely guys food.. pls try it with chiken rice.... i'm lucky enough to taste it at her home :)
Unknown said…
Seems to a great fan of crabsaa???

Popular posts from this blog

Spicy Tofu Sambal in South Indian Style

Spicy Tofu Sambal in South Indian Style Many have known that we recently celebrated my son's 6th b'day few days ago and I had quite a number of vegetarian guests for the party. Well I'm not very creative in preparing veg dish like others but I wanted them to taste a very popular taste bud of my hometown prepared in the essence of South Indian flavor.Since we had chicken briyani and Kashmir Pulao I wanted make a dish that can blend well with both. Finally I decide to prepare a Malaysian delicacy know as sambal-very spicy chilli paste which can be added to any type of dishes. The taste was really good and all my guests really loved it and I would like to share the recipe with all..... Ingredients For The Paste: Serving Size: about 10 20 dried red chillies-soaked in hot water for 30 minutes 1/2 cup chopped shallots 2tbsp ginger garlic paste 1/2 cup chopped tomatoes 2tbsp tomato paste 1tsp sugar 1tbsp lime juice salt to taste 2tbsp chili oil Saute all the ingr

Cauliflower and Broccoli Stir Fry South-Indian Style

Cauliflower and Broccoli Stir Fry South-Indian Style We are always trying to eat more vegetables, more greens! A quick stir-fry is one of the fastest, easiest, tastiest ways to make a last-minute vegetable side dish to suit any meal. Vegetable stir fry is healthy as you retain all the goodness of the vegetables by cooking them for a short time.For this stir fry recipe, you can use a mixture of your favorite vegetables such as onions, beans, carrots, peas, capsicum, cabbage, cauliflower, broccoli, zucchini, bel peppers of different colors, egg plant etc.Cut all the vegetables in bite size pieces. Cut them of the same size too. Here I'm just using cauliflower and broccoli only as it's my daughter's all time fav and a perfect way for me to make her clean up a plate without as any" Mom not again or I hate it". Just keep this in mind when preparing any kinda of veg- The secret to good stir frying is not to put too much in the wok at the one time, if you do, t

Spicy Sambal Fried Mee Hoon

Spicy Sambal Mee Hoon "COOKING FROM HEART" is born from unleashed creativity triggered by boredom and ideas turning the once dreaded chore into timeless pleasures past-times. As many would have know that I'm basically from the South East region and I tend to love Asian Cuisine using sambal paste most of the time preparing noodles. Sambal paste are commonly used as foundation for so many Asian Cuisine and a condiments to e served at the table. Back at my home theres used to be batches of Sample paste bottled up for Future usage. Here I prepare fresh ones whenever I crave for my hometown badly missed food like - " NASI LEMAK, BEE HOON< FISH BALL NOODLES , CURRY NOODLES !!! " Well I tend to go head over heels for noodles. What's Sambal- a common question asked by many a whenever I mention them. Sambal are basically dried chilies either pounded, pureed or finely chopped with shallots garlic and incorporate with wide range of ingredients lik