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Chilli Crab

Chilli Crab is widely known in Singo-Chinese cuisine and it is very famous in Singapore.


Serves (4 to 5)




As necessary                 Cooking Oil


Ingredients (A)

80 grams                        Chilli Paste

25 grams                        Shallots      

10 grams                        Blue Ginger (galangal)

6 pieces                         Garlic

15 pieces                       Candlenut

teaspoon                   Shrimp Paste


Ingredients (B)

1 sprig                             Pandan Leaves / Screw Pine Leaves

As necessary                  Salt



1. Ingredients (A), add in little water, and blend it till smooth.

2. Heat the oil in a cooking wok and add in the Ingredients (A).       

3. Simmer it well and stir it well until fragrant and dry and leave it aside.    





Serves 4 to 5


Ingredients (A)

6 to 8 tablespoons          Sambal (from the above recipe)

6 tablespoons                 Tomato Sauce

2 teaspoon                      Sugar

1 teaspoon                      Chicken Powder

As necessary                  Water


Ingredients (B)

70 grams                         Roasted Peanut (ground)

As necessary                  Salt


Ingredients (C)

3 pieces/1.5 kg               Stone Crabs (cut into 4)


Ingredients (D)

2 medium                        Egg


Ingredients (E)

If necessary                    Sago Powder (mix it with water)



1. Clean and wash the crabs and cut it into 4 pieces; marinate it with salt. And fry it and leave it aside.

2. Heat the oil in a cooking wok.

3. Add in the Ingredients (A), and fry till fragrant.

4. Then add in the Ingredients (B), and simmer it well.

5. Add in the Ingredients (C), and simmer it well.

6. Add in salt if its necessary.

7. Finish it off, with Ingredients (D), stir and simmer it well.

8. If necessary add in the Ingredients (E), to make the sauce thick.


* If you one it to be more spicier, add in more sambal chilli.

Copyright 2004 Sam's Indian Kitchen. All rights reserved.

Chilli Crab.