Recipe of the week: Singapore Chilli Crab

450g Mud Crab, quartered and claws cracked
3 tblspn vegetable oil
8 cloves of garlic, roughly chopped
8 fresh red chilli, roughly chopped
1 egg
2 shallots, cut into finger length
1 teaspoon freshly squeezed lime juice
1 small bunch of coriander

For the sauce:
1 cup of water,
5 tblspns tomato ketchup
1 1/2 to 3 tblspns sugar, or according to taste
1 1/2 teaspoons cornflour
1 tblspn oyster sauce
1 teaspn pounded brown preserved soya beans or dark miso
¼ teaspn salt


Heat the oil in a wok or shallow saucepan over high heat. Add garlic and stir-fry for 1 minute. Add the chilli, stir-fry till fragrant. Add the mud crabs. Fry well till the shells start turning red. Add the sauce ingredients and stir well. Cover with a lid and simmer until the shells are red. Break the egg into the wok and streak with a fork, simmer till cooked. Squeeze lime juice over and stir in shallots. Garnish with plenty of chopped coriander.

Thank you to Garth Welsh, Executive Chef at Sheraton Maldives Full Moon Resort and Spa for the recipe.

If you have a recipe you would like to share with  A Luxury Travel Blog’s readers, please contact us.

Comments (2)

  1. Kris Koeller says:

    A great recipe. I’ve been to Jumbo Seafood on the East Coast in Singapore many times, and this is one of their signature crab dishes.

  2. Eric says:

    Thanks for this recipe, i will definitely be trying this down at the beach soon.

Leave a comment

Your actual name, not your online persona, website name, company name or keywords, otherwise your comment won't be published

Please do not advertise and make sure your comment adds value, otherwise we regret that it won't be published. Comments such as "Nice post. Thanks for sharing." do NOT add value to the discussion! Homepage links (not deep links) are allowed in the 'Website' field only - if you would like to advertise, please contact us for details and we will be happy to help.

If you want a picture to show with your comment, go get a Gravatar.

Our readers also enjoyed these posts…