Malaysian & Singaporean Malay
Singapore Chilli Crabs
A Malaysian dish of crab, red chilies and tomato ketchup, simmered on the stove. Finish with cilantro leaves and chilli slices.
40 min · Serves 2 · Easy
2
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 20 min · 40 min total
- easy
- 1
Pound garlic and chilli. Heat the oil in a wok, and fry the garlic and chilli till fragrant.
- 2
Add in crab and stir-fry for a minute or two. Mix the tomato ketchup, salt, sugar, soya bean paste, water and corn flour to make the sauce.
- 3
Add the sauce mixture to the crabs, and stir well for two minutes. Cover the wok and simmer over high heat for five to seven minutes till the crab shell turns bright red.
- 4
Remove cover, and add in the lime juice. Garnish with cilantro leaves and chilli slices.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
