Malaysian & Singaporean Recipes

Spicy Steve's Malaysian & Singaporean Recipes

Singapore East Coast Chilli Crabs

On many of my numerous trips to Singapore, I would often go out with family and friends in search of great seafood, and in particular, Chilli Crab, one of the classic dishes of Singapore. There are two popular areas to go in Singapore for Chilli Crab: Pongol in the north of the island and the East Coast. Both are areas where you can enjoy good food in the outdoors. This is a delicious version of East Coast Chilli Crab. It is sweet and zesty and a real crowd pleaser. It is also not as difficult to make as it may look. Once you have assembled all the ingredients it is very quick and should be served right away. Make sure you use fresh crab versus frozen to enjoy this dish at its very best. You can serve with French Bread to soak up all the sauce.

4 lb fresh crab (2 - 2 lb dungeness crabs, cleaned and quartered)
6 cloves garlic, chopped finely
2 tbsp salted soya beans, mashed into pastebbbbb
2x1 inch fresh ginger, thinly sliced and julienned
1/8 cup vegetable oil

Seasoning Ingredients:
2 tbsp light soy sauce
4 tbsp sugar
5 tbsp garlic flavored chilli sauce
20 tbsp tomato ketchup (yes it sounds like a lot but trust me)
2 eggs, beaten
3/4 tbsp tapioca flour mixed together with 6 tbsp warm water
2 stalks green onions, (lower white part) chopped for garnish
2 big sprigs coriander leaves for garnish
1 cup water

1. Heat oil in a wok and fry ginger until fragrant.

2. Add garlic and stir fry until crisp.

3. Add soy beans and stir fry for 1-2 minutes.

4. Pour in seasoning ingredients and stir fry for 2 minutes.

5. Add crab and stir in. Add 1/4 cup water and cook covered for 2 minutes.

6. Uncover, add remaining water. Cook for 5 minutes.

7. When crabs are red and cooked, add flour paste and eggs. Stir well till sauce thickens and serve immediately.