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Loading...The undisputed national dish of Singapore: mud crab smothered in a thick, glossy tomato-chili gravy laced with sambal, garlic, and ribbons of egg. Sweet, spicy, savory, and unapologetically messy, it is traditionally served with hot mantou buns for mopping up every last drop of sauce.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 18 gFat
- 4 gSaturated Fat
- 46 gCarbs
- 3 gFiber
- 24 gSugar
- 34 gProtein
- 1180 mgSodium
- 720 mgPotassium
- 190 mgCalcium
- 4.5 mgIron
- 38 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the Crab
- 2 live mud crabs (about 1.2 kg / 2.6 lb each), cleaned
- 2 cups water, for blanching
- 1 tbsp vegetable oil
- 1/2 tsp fine sea salt
For the Aromatics
- 8 large shallots, finely chopped
- 6 garlic cloves, minced
- 1 x 2-inch piece fresh ginger, sliced into matchsticks
- 10-12 fresh red chilies (cayenne or Thai), sliced
- 2 tbsp sambal oelek
For the Chili Gravy
- 3 tbsp tomato paste
- 2 tbsp tomato ketchup
- 2 tbsp rice vinegar
- 3 tbsp palm sugar, chopped (or light brown sugar)
- 1 tbsp light soy sauce
- 1 cup chicken or seafood stock
- 2 tbsp cornstarch mixed with 3 tbsp cold water
For Finishing and Serving
- 2 large eggs, lightly beaten
- 4 scallions, thinly sliced
- 1/2 cup fresh cilantro leaves
- 8 mantou buns, steamed or pan-fried
Directions
- Prepare the crabs: bring the 2 cups of water to a boil in a large pot. Plunge each crab in for 1-2 minutes to sedate it, then scrub well under cold running water. Twist off the claws and legs, cut each body into 4-6 pieces, and crack the shells lightly with a heavy knife so the sauce can penetrate. Discard the gills and apron.
- Heat the oil in a large wok over medium-high heat. Add the shallots, garlic, ginger, and chilies; stir-fry for 2-3 minutes until softened and fragrant, taking care not to burn the garlic.
- Stir in the sambal oelek, tomato paste, and ketchup. Cook for 1-2 minutes until the paste darkens and a thin layer of red oil begins to separate at the edges of the wok.
- Pour in the rice vinegar, palm sugar, soy sauce, and stock; bring to a vigorous boil. Add the crab pieces and toss to coat thoroughly. Cover and simmer for 8-10 minutes, stirring once or twice, until the shells turn bright orange-red and the meat is just opaque.
- Uncover and stir the cornstarch slurry. Pour it into the wok while gently tossing the crab, then simmer 1-2 minutes until the gravy is thick, glossy, and just coats the back of a spoon.
- Slowly drizzle the beaten eggs around the inner edges of the wok in a thin stream while making one or two gentle passes with the spatula; the eggs will set into silky ribbons. Remove from the heat immediately.
- Scatter the scallions and cilantro over the crab, pile everything onto a large platter, and serve right away with hot steamed or fried mantou buns for soaking up the sauce.
Cook’s Notes
- Ask your fishmonger to clean and pre-crack the crabs to save 10 minutes of prep work and reduce mess.
- Always crack the claws and legs so the chili gravy can seep into the meat; otherwise the flesh will stay bland.
- Adjust the chili and sugar ratio to taste: more chilies for heat, more palm sugar for the classic sweet-savory balance favored in Singapore.
- Pan-fry the mantou buns in a little oil until golden and crisp on the outside; they hold up better to the thick gravy than steamed ones.
- Eat with your hands and wear an apron; this dish is famously messy, and the bib is half the experience.
