Chili Crab

Nutrition · per serving

Steps

1. 1

   Prepare everything before you start: pat the crab dry, finely chop the garlic, julienne the ginger, slice the chili, and cut the scallions. Beat the egg in a small bowl. Keeping all components ready is important because the dish cooks quickly once the wok is hot.

   800 g mud crab, cleaned and cut into 4 pieces20 g garlic, finely chopped15 g ginger, finely julienned15 g red chili, finely sliced30 g scallions, cut into 3 cm lengths1 large (50 g) egg, lightly beaten
2. 2

   Heat a wok or wide deep pan over high heat until very hot. Add the oil, then stir-fry the garlic, ginger, and red chili for 20-30 seconds until fragrant but not browned. Browning the garlic too much will make the sauce bitter.

   30 ml neutral oil20 g garlic, finely chopped15 g ginger, finely julienned15 g red chili, finely sliced
3. 3

   Add the crab and toss for 2-3 minutes so the shells turn bright red and pick up the aromatics. Stir-frying first helps develop flavor before the braising liquid goes in.

   800 g mud crab, cleaned and cut into 4 pieces
4. 4

   Add the passata, ketchup, sweet chili sauce, soy sauce, water, sugar, and white pepper. Stir well, bring to a lively simmer, then cover and cook for 8-10 minutes, stirring once or twice, until the crab meat is just cooked through and the claws and body are opaque inside. The sauce should reduce slightly but still be loose enough to coat the crab generously.

   180 g tomato passata40 g tomato ketchup30 g sweet chili sauce20 ml light soy sauce120 ml water8 g sugar1 g ground white pepper
5. 5

   Uncover and add the scallions. Let the sauce bubble for 1 minute. While stirring the sauce in a circular motion, slowly drizzle in the beaten egg to form silky ribbons. Cook for 20-30 seconds more, just until the egg is softly set and the sauce lightly thickens.

   30 g scallions, cut into 3 cm lengths1 large (50 g) egg, lightly beaten
6. 6

   Taste the sauce and serve immediately. Spoon the sauce over the crab and provide bowls, crab crackers, and plenty of napkins. This dish is best eaten hot, with steamed rice or crusty bread to catch the sweet-spicy tomato gravy.

Origin & History

Chili Crab is one of the most famous crab dishes in maritime Southeast Asia, with closely related versions found in Singapore and Malaysia. The Malaysian style often leans into a sweet-spicy tomato-based gravy, reflecting the region's love of bold sauces that balance heat, sweetness, and savoriness.