Singapore-Style Chili Crabs Recipe

Singapore-Style Chili Crabs Recipe


  • 3-5 medium-sized crabs
  • 3 medium-sized onions
  • 6 or more cloves garlic
  • 1 tablespoon dried pepper flakes (adjust according to preference if using fresh red chili)
  • 1 cup canned pineapple chunks, reserve syrup
  • 1 one-inch piece of ginger
  • 2 cloves garlic, minced (for sautéing)
  • 1 onion, chopped (for sautéing)
  • 1/2 tablespoon ginger, julienned (for sautéing)
  • 1 cup tomato sauce
  • 1/4 cup ketchup
  • 1 cup water
  • 3 tablespoons Sugar
  • 1 tablespoon vinegar
  • 2 tablespoons soy sauce
  • 2 eggs, beaten
  • Salt and Pepper to taste


  1. Separate the main shell off the crab and remove the gray gills and cut the body in half. Remove the claws and crack with the back of the knife or a hammer and set aside.
  2. Roughly chop the onion, garlic, ginger and pineapple.
  3. Blend in a food processor the chopped onion, garlic, ginger, pineapple, chili flakes and a little water until it forms a paste. Set aside.
  4. In a wok over medium-high heat, saute minced garlic, onion and ginger until lightly browned and fragrant.
  5. Add the pineapple paste and cook until almost dry and dark in color.
  6. Add the tomato sauce, ketchup, vinegar, soy sauce, sugar, reserved pineapple syrup and water. Simmer for 5 minutes.
  7. Add salt and pepper to taste.
  8. Turn flame into medium-low, then add the crabs. Cover and simmer for 1o more minutes until sauce has thickened and reduced to almost half in volume.
  9. Add the beaten eggs and stir.
  10. Remove from heat and serve warm with steamed rice.


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