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Singaporean Recipe : Chili Crabs


  • 450g crabs, cleaned and bodies halved


  • 6 fresh red chilies
  • 5 cloves garlic


  • 5 stalks spring onion
  • 4-5 stalks coriander leaves
  • 3 tbsp oil
  • ½ tsp lime juice


  • 3 tbsp tomato sauce
  • 1 ½ tbsp sugar
  • ¼ tsp salt
  • 1 tsp salted soy bean paste, pounded
  • 250ml water
  • 1 ½ tsp cornflour
  • ¼ tsp dark soy sauce


  1. Blend ingredients A together to a coarse paste.
  2. Cut ingredients B into 2 cm sections.
  3. Mix sauce ingredients together.
  4. In a wok, heat oil and stir-fry the garlic-chili paste for one minute. Add crab pieces. Stir fry for 2-3 minutes till shells turn slightly red.
  5. Add sauce to the crabs and stir well for 2 minutes. Cover and simmer for 5-7 minutes till cooked. Add salt if necessary.
  6. Stir in lime juice and add spring onions.
  7. Remove and serve garnished with coriander leaves.

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Last Modified: 11/28/11.