RECIPE: Here's how to make chilli crab easily at home.

Photography Frencheschar Lim Art Direction & Styling Diane Ng 


Recipe by Sunny Goh, executive chef of Spices Cafe, Concorde Hotel Singapore

Serves 5


For the rempah:

2 slices ginger, peeled

2 cloves garlic, peeled

4 red chillies, roughly chopped


1 live crab (about 1.2kg)   

8 tbsp cooking oil

1 tbsp ketchup

1 tbsp salt

2 tbsp sugar

1 egg, beaten



1 Pound or blend all the ingredients for the rempah until well combined. Set aside.

2 Submerge the crab in ice water for 30min to render it unconscious. Then clean and chop it into small pieces. 

3 In a wok over high heat, add the oil and stir-fry the crab for 2min. Remove from heat. 

4 Lower the heat to medium and stir-fry the rempah for 2min, until fragrant.

5 Return the crab to the wok, then add the ketchup, salt and sugar.

6 Turn off the heat and stir in the egg. Serve immediately.


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