Singapore Chilli Crab

A vibrant seafood stir-fry featuring cooked brown crab tossed in a spicy, aromatic black bean and pepper chilli paste.

Dinner Seafood Main Course Spicy Stir-Fry

Estimated Nutrition

Calories

620

kcal / serving

2480 kcal total

Carbs

42.7g

per serving

170.8 g total

Fat

41.3g

per serving

165.2 g total

Protein

19.6g

per serving

78.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

tbsp

Caster Sugar

CondimentsSauces

tsp

Fish Sauce

For seasoning

tsp

Vinegar

For seasoning

LegumesPulses

Salted Black Beans

Soaked and drained

NutsSeeds

Dried Red Chillies

Half deseeded, half whole, soaked and drained

piece

Fresh Turmeric Roots

sprig

Green Peppercorns

Fresh berries picked

piece

Dried Bird’S-Eye Chilli

Large

0.5

handful

Chinese Coriander

Also known as sawtooth or long-leaf coriander

0.5

handful

Thai Basil

0.5

handful

King Basil

Purple basil

0.5

handful

Coriander

OilsFats

Vegetable Oil

For frying

100

Vegetable Oil

Warmed

Seafood

1400

Brown Crab

Cooked

Vegetables

Root Ginger

Peeled and cut into matchsticks

piece

Garlic Clove

Peeled

piece

Root Ginger

Large piece, peeled and shredded

piece

Coriander Root

0.5

handful

Chinese Chives

Method

Add the ginger and chive whites to the wok.

Toss the crab pieces in the sauce with coriander whites, sugar, fish sauce, and vinegar.

Stir in the reserved juices and herb greens, then garnish with remaining herbs.

Cut the crab body into four pieces, split the claws, and halve the head while reserving juices.

Blend the red chillies, black beans, garlic, and warm oil into a paste.

Pound the ginger, garlic, coriander roots, turmeric, peppercorns, sugar, and bird’s-eye chilli in a mortar.

Separate and chop the greens and whites of Chinese chives and coriander.

Clean the crab by removing the head and discarding the gills.

Heat oil in a wok and briefly fry both prepared pastes.