Chili Crabs 辣椒蟹. And what better way to enjoy it than to cook up a storm and share this treat with family and friends? CHILI Crab & ORIGINAL Black Pepper Crab in Singapore. Chilli crab is a Singaporean seafood dish. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce. When one mention Singapore, who doesn't know Chilli crab?

Fresh crabs stir-fried in a semi-thick. sweet, tangy, savory, tomato and chilli based sauce which will electrify your palate and satisfy your tastebuds. And what better way to enjoy it than to cook up a storm and share this treat with family and friends? Not to forget, dipping both the crab and the deep fried mantou in the sauce makes for the perfect bite, there's no doing without it! You can cook Chili Crabs 辣椒蟹 using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Chili Crabs 辣椒蟹

It's 5 of Crabs.
It's 5 cloves of Garlic (chopped).
You need 10 pcs of Chili's (chopped).
You need 8 tbsp of Tomota Sauce.
It's 8 tbsp of Thai Sauce.
You need 1 of Eggs.
It's Pinch of Salt.
It's Pinch of Sugar.
Prepare 2 pcs of Lemongrass.
It's of Potato Starch.

The best chilli crabs with thick savoury sauce just like those served at hawker stalls in Singapore is rather easy to prepare at home. Normally, mud crabs are used to prepare this dish. In Germany, I was only able to get live brown crab instead but the result was still amazing. Notes: Crabs need to be rinsed well, cleaned, and cut into pieces.

Chili Crabs 辣椒蟹 instructions

Cleaning crabs and put aside....
Heat up the wok with 3tbsp vegetables oil and Stir-fried garlic & chili then add in lemongrass, tomato sauce & thai sauce... also add in some water to control the thickness of the sauce..
Add in all the crabs and covered for 3 minutes then salt & sugar add in for taste. Lastly add in the eggs stir well then potato starch to adjust the thickness of the chili sauce.. ready to be served with bread.

Check out this video by Sydney Fish Market on how to do it, or get your fishmonger to do it for you. I keep the creamy part inside the top shell for the extra crab flavor that it lends to the dish. Succulent crab doused in a sweet, spicy and tangy sauce - no one can resist one of Singapore's national dishes: The chilli crab. Singapore's number one culinary export to the world is none other than chilli crab, practically cementing its status as one of our unofficial national dishes. Said to be invented. 辣椒蟹 - 新加坡/越南 Chilli Crab - Singapore and Vietnam.