🇸🇬 Singaporean Chili Crab (Filipino Style)
Ingredients:
- 1 kg crabs (alimango or alimasag), cleaned and cut into halves
- 2 tbsp oil
- 1 tbsp butter
- 1 medium onion, minced
- 5 cloves garlic, minced
- 1 thumb-sized ginger, minced
- 2 pcs siling labuyo (bird’s eye chili), chopped (adjust to taste)
- ½ cup tomato ketchup
- 2 tbsp chili sauce (like sriracha or local chili garlic sauce)
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp vinegar or calamansi juice
- 1 tbsp sugar (adjust to taste)
- ½ cup water
- 1 egg, lightly beaten
- 2 stalks spring onion, chopped (for garnish)
- Salt and pepper to taste
Instructions:
- Prep the crabs – Clean, cut into halves, and crack claws slightly for easy eating. Set aside.
- Cook aromatics – Heat oil and butter in a wok. Sauté onion, garlic, ginger, and siling labuyo until fragrant.
- Make the sauce – Stir in ketchup, chili sauce, oyster sauce, soy sauce, vinegar or calamansi, sugar, and water. Mix until well combined and simmer for 3–5 minutes.
- Cook the crabs – Add the crabs to the wok, cover, and cook until shells turn bright orange and the meat is just cooked (about 8–10 minutes).
- Add the egg – Slowly drizzle in the beaten egg while stirring to create silky ribbons in the sauce.
- Season & garnish – Adjust with salt, pepper, or extra sugar if needed. Garnish with spring onions.
- Serve – Enjoy hot with plenty of steamed rice or pan de sal to soak up the sauce.
🔥 Pro Tips (Filipino Style):
Use calamansi instead of vinegar for a bright Filipino tang.
Add extra siling labuyo if you want it spicier, Filipino pulutan-style.
Serve with toasted bread or garlic rice very Pinoy way to enjoy the rich sauce.
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