---
title: Chili Crab
servings: 4
prep time: 25 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/singapore-chili-crab
---

Gather @bird's eye chili{6}, @shallot{5}, @fish stock{300%ml} and @vegetable oil{4%tbsp}.

Blend the @garlic{6%clove}, @ginger{40%g}, shallots and chilies into a rough, wet paste.

Heat the oil in a wok until shimmering and fry the paste until fragrant and a shade darker, about 3 minutes. ~{3%minutes}

Stir in the @tomato paste{4%tbsp} and @ketchup{3%tbsp} and fry 2 minutes more, until the raw tomato smell cooks off and the paste deepens. ~{2%minutes}

Pour in the stock and @sugar{2%tbsp}, bring to a boil, then add the @crab{1.6%kg} pieces. Cover and cook 8–10 minutes, turning once, until the shells turn deep red-orange. ~{9%minutes}

Stir the @cornstarch{2%tbsp} slurry into the gravy and simmer until it thickens enough to coat the crab.

Take the wok off the heat and drizzle in the beaten @egg{2} in a thin stream, stirring once, slowly, so it sets into loose ribbons.

Serve immediately, straight from the wok, with fried mantou or crusty bread for the gravy.