Singapore chilli crab

15 minutes


  • 2 cooked crab, 900g each, chopped into pieces, reserving the brown meat from the main back shell
  • 4 tbsp of groundnut oil, or sunflower oil
  • 4 garlic cloves, fat, finely chopped
  • 1 knob of fresh ginger, 2.5 cm (1 inch), finely chopped
  • 4 tbsp of tomato ketchup
  • 3 red chillies, Dutch variety, medium-hot, finely chopped
  • 2 tbsp of soy sauce, dark
  • 150ml of water
  • black pepper, a few turns of the mill
  • 2 spring onions, cut into 5 cm (2 inch) pieces and finely shredded lengthways
  • 1 bunch of coriander, chopped


Heat the oil in a large wok. Add the crab pieces and stir-fry for 3 minutes and remove. Then add the garlic and the ginger and stir fry for a minute
Add the brown meat and juices from the back shell, the tomato ketchup, red chillies, soy sauce, water and black pepper and cook down for a few minutes. Then add the crab pieces back to the wok. Cover and simmer over a medium heat for 2 – 3 minutes
Spoon the crab on to 1 large plate or 4 soup plates, sprinkle over the shredded spring onions and chopped coriander, serve straight away and get cracking and picking. Napkins will be needed!