Last day of the Chinese dish week and for this post we will be making a Singaporean Chinese dish called Chilli crab.
Chilli crab is one of the most popular dish in Singapore, it is made out of chopped fresh crabs stir fried in a sweet and savoury tomato and chilli based sauce. It was invented by Cher Yam Tian in 1950 when her husband suggested adding bottled chilli sauce to her crabs stir-fried with bottled tomato sauce. She started in a small pushcart and the business grew fast until she opened up a stall 6 years later in the Upper East Coast Road in Singapore. They then opened a restaurant called
Palm Beach in 1963 and sold the business in 1984. In 2000 her son Roland Lim opened a Roland restaurant
using the original recipe.
Despite its name this dish is not really hot, the sauce is semi-thick with hints of sweetness and spiciness but not overpowering. Usually paired with bread like baguette or Chinese buns but it goes well with rice.
3 large crabs
4 tbsp tomato ketchup
2 tbsp chili sauce
juice from half lemon
3 tbsp oyster sauce
3 tbsp soy sauce
1 red onion, chopped
1 tbsp grated ginger
4 cloves garlic, minced
1 long fresh red chilli (sweet and mild variant), sliced
3 pcs dried chillies
spring onion, chopped
- In a pot add 1 cup of water and crabs, bring to a boil and simmer until crabs are cooked.
- Remove the top shell of crab and grey gills, cut it in half and crack the legs and claws.
- In a bowl mix ketchup, chili sauce, oyster sauce, soy sauce, lemon and 1/2 cup of water.
- Pour oil in a wok then sauté garlic, ginger, onions and dried chillies in medium heat for 30 seconds or until fragrant.
- Put heat on high then add the crabs and stir fry for a minute.
- Pour the sauce and sliced chillies then add the cilantro, continue to stir fry for 5 minutes and make sure crabs are evenly coated with the sauce. Sauce should be reduced to a thicker consistency.
- Place in a plate then serve garnished with spring oniones.
That’s got to be good!
Yummy! Naaalala ko ang Dampa 🙂 Wonderful blog you have here! Hope I can try some of your recipes in the future. More power!
Gusto ko yan pre… Spicy..
Yum! I love crab, I love chili, and I’ve always respected the Chinese way of incorporating ketchup into a classy little sauce — what’s not to like??
I will die for this Raymund and this is simply superb.
Crab is one of my favourite things to eat.
This is truly a deliciousness!!!!
I am drooling all over my lap top…
I love it spicy and sweet!
I don’t know how every dish of yours looks like it should be at a five star restaurant! This is stunning and drool worthy.
LOOOVE chilli crab eventhough it’s a messy dish to eat, And yes, convinience of bottled sauces doesn’t have to mean “lazy” flavours. Great looking dish Raymund.
Looks like it means business!! Can I ask what variety of dried Chilli you used?
It’s the dried ones you buy on Asian shops in vacuum packs. And thanks for asking our reminded me that I forgot to as the long chilies on the ingredients list
What a gorgeous dish, Raymund!! Great colors. I love sweet and savory combos, too. 🙂
my sister has been craving for a crab.. but she’ll be coming home soon.. i think. 🙂
As one who grew up on the coast (and is not allergic!) I LOVE crab. Had some very tasty crab cakes today, in fact. Needless to say, the minute I saw the word “crab” in your post title I started to salivate!!
Stunning – I adore crab and the flavours here are amazing. As soon as I can get hold of some crab I am going to be making this!
This made me droooool 😀
THIS!!!!! must be super duper yummy! It looks finger licking good!!! I honestly wish I had some right now. #Drooling.
Crab is my favorite ever since. Very delicious seafood.
Ok I’ll admit – crabs freak me out (I think due to a traumatic incident where my Ni put a crab on the floor and it attached my dog) but that looks SUPER GOOD.
I wonder if I could get one of my aunts to do the crab part and I’ll do the stir fry part. Yummy!
Chili Crab is a little messy to eat but i wouldn’t say no to it –EVER!
This look sooo good! The chili crabs I tried were from Jumbo in Singapore. And there was a really good Philippine version of it in Seafood Market in the Baclaran area – like a Dampa-style place. 😀
this is just awesome…drooooling here..;P
I LOVE CRAB! Will bookmark this, just in case I get to do the cooking for my family during one of our special occasions.
It looks deliciously spicy! I bet I would love it!
I am most certainly gonna miss Chinese Week. I have saved just about every recipe on here and can’t wait to make them. And this one looks equally delicious. I don’t really eat crab but I would try it again in this dish
My husband will finish the entire plate if you let him. This looks good although I can’t eat spicy food and no more crab due to allergies I developed early 20s…(I love crabs!). This dish will be a very popular dish for my friends crowd. We all love crabs!
Goes best with deep fried chinese buns to mop up that delicious sauce !!
Thank you for the recipe
i need to try it at home 🙂