Skip to content

Singapore Chilli Crab

Cooked singapore chilli crab in a wok
Singapore chilli crab


3-4 green blue swimmer crabs, cleaned and portioned
1 400g tin of chopped tomatoes
1 green thai chilli, chopped
2 red birdseye chillis, de-seeded and chopped
1/2 cup of chinese rice wine
30g palm sugar
1/4 cup of tomato sauce
1 tbspn tomato paste
2 tbsp BBQ sauce
2 cloves of garlic, minced
1 tbsp ginger, minced
2 tbsp fish sauce
1/2 tspn salt
1 tbspn cooking oil
1 cup chopped coriander
1 cup diced spring onions
Juice of 1 lemon


  • Combine the tomatoes, chilli, rice wine, sauces and salt and set aside.
  • In a wok heat the oil and briefly cook the ginger and garlic
  • Add the tomatoes mixture a little at a time to prevent cooling the wok too much
  • Add the cleaned crab and toss in the sauce until well coated
  • Reduce the heat slightly, cover and cook for 15-20 minutes mixing occationally
  • Add the coriander and spring onions, toss to combine and cook uncovered for a further 2-3 minutes
  • Add lemon juice, stir and serve

Server with steamed rice and a wading pool for washing off.


No Trackbacks


Display comments as Linear | Threaded

No comments

The author does not allow comments to this entry

Add Comment

Enclosing asterisks marks text as bold (*word*), underscore are made via _word_.
Standard emoticons like :-) and ;-) are converted to images.
E-Mail addresses will not be displayed and will only be used for E-Mail notifications.

To prevent automated Bots from commentspamming, please enter the string you see in the image below in the appropriate input box. Your comment will only be submitted if the strings match. Please ensure that your browser supports and accepts cookies, or your comment cannot be verified correctly.

Form options

Submitted comments will be subject to moderation before being displayed.