Recipe: Catch and Cook – Easy Singapore Chilli Crab Recipe

Article from: Unsealed 4X4

This dish really isn’t that hard to do on the road. And who says it has to be crab? Any crustacean will do … even yabbies!

Serves: 4
Prep Time: 25 minutes
Cooking Time: 15 minutes


16 yabbies or Balmain Bugs, or four blue swimmer crabs, or two big mud crabs
2 tablespoons of peanut oil
1 rounded teaspoon of Chilli Paste Mix.
¼ cup of tomato sauce
2 tablespoons of sweet chilli sauce
1 heaped teaspoon of brown sugar
2 tablespoons of dry sherry
Water if needed
3 shallots – thinly sliced on the diagonal
Small bunch of chopped coriander
or parsley (optional)
Jasmine rice to serve
Chilli Paste Mix: (You can make this at home beforehand)
10 peeled garlic cloves
5-8 medium sized chillis
1 inch piece of ginger
Olive oil


Chilli Paste Mix: Burl everything together in a food processor, adding olive oil as needed, to form a chunky paste. Store in an airtight container in the fridge; it’s also great for adding to marinades, stir fries and pizza/pasta sauce.

Preparing the catch: Quarter and clean the crabs, crack the claws and legs lightly, and discard the innards.

Add a splash of peanut oil and a rounded teaspoon of the chilli paste mix to a heavy pan or wok and fry for half a minute to release the aromas. Add the crab and cook for about a minute; then stir in the tomato sauce, sweet chilli sauce, brown sugar and sherry.

Stir to coat the crab – add a splash of water if too thick. Stir until the meal starts to thicken, then add the thinly sliced shallots. Stir for a minute, then add the (optional) coriander or parsley.
Serve with steamed Jasmine rice.

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