Singapore Style Chili Crab

A wonderful exotic dish that's sweet, spicy, and delicious!



Adjust Servings

Recipe CategoriesAsian Fish & Seafood


2Eachwhole cooked Dungeness crabs
2Tablespoonhot chili paste (sriracha)
3Tablespoontomato paste
3Tablespoonrice wine vinegar
2Tablespoondark brown sugar
3Tablespoonpeanut oil
1piece(s)ginger (approx. 1 inch), peeled and finely minced
1CupMaui or sweet onion, finely minced
4Clovegarlic, finely minced
1eachegg yolk, beaten
2Tablespoonchopped fresh green onions, plus more for garnish


  1. Pull the main shell off the crab and discard it.
  2. Remove the gray gills and the soft insides.
  3. Cut the body in half and then cut between each leg.
  4. Crack the legs and claws with the back of the knife or a zhammer and set aside.
  5. In a bowl mix the chili paste, tomato sauce, shoyu, rice wine vinegar, and brown sugar; thin it with ¼ cup water and set aside.
  6. Pour the oil into a wok or large skillet over high heat.
  7. Add the ginger, garlic, and onion and cook for 1 minute.
  8. Add the crab and stir-fry for another minute.
  9. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce.
  10. Take the cornstarch and add in water to make a paste.
  11. Thicken the sauce with the cornstarch.
  12. Add in the egg yolk and continue to stir.
  13. Put onto a platter and garnish with green onions.


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