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Singapore Chili Crab

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  • Author: The Cooking Jar
  • Yield: 2 1x


  • 2 lb. crab of your choice
  • 1/2 yellow onion, sliced
  • 1 tablespoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 dried chili / 2 bird’s eye chilies
  • 3 tablespoons chili paste / sriracha sauce
  • 1 teaspoon shrimp paste
  • 4 tablespoons ketchup
  • 3 tablespoons thin soy sauce
  • 1/4 cup warm water
  • 4 tablespoons sugar
  • 2 eggs
  • 2 tablespoons cilantro leaves, chopped


  1. Break the crab up into sections and smash the claws a little to help it absorb flavor
  2. Blend the onion, ginger, garlic, chili/sriracha sauce and shrimp paste into a fine paste
  3. Saute the paste over medium high heat in a wok, stir-frying until it cooks down
  4. Add ketchup, soy sauce, water and sugar and stir to combine
  5. Add crab and stir to coat evenly then let it sit and cook covered, for about 15 minutes over medium heat
  6. Once the crab is red and cooked, uncover and break the eggs, stirring to combine with the rest of the sauce to thicken it and add more substance
  7. Cook for another 5 minutes over medium high heat until the sauce thickens
  8. Dish the crab, garnish with cilantro and serve hot