• prep: 20 min
• cook: 20 min
• total: 40 min

servings:

Recipe video above. Here's arguably the most famous crab recipe in the world: Singapore Chilli Crab! For the pinnacle of the experience, make this using fresh, live mud crab that you clean and cut yourself, or ask the fish shop to cut the crab for you (make sure they save the tomalley "crab mustard", Note 8). Be prepared to get messy eating it (half the fun!) – and to be surprised at how quick it is to make! Flavour: The sauce is a bit spicy but not excessively (Note 2 for adjustment). It is supposed to be a bit sweet, vinegary and intensely savoury. It gets massive flavour from the combination of crab juices, tomalley ("crab mustard", Note 8), belachan shrimp paste, and the soy bean paste! The traditional sauce has bits of egg ribbson in it, and includes ketchup - yes, really!Serves 3 - 4 as a meal with rice and some vegetables.

• 1.5 kg / 3lb live mud crab or other large, fresh crab
• 5 red cayenne chilli (, seeds left in, roughly chopped (Note 2))
• 2 tbsp taucu paste ((fermeted soy paste, sub miso Note 3))
• 6 garlic cloves ((small), roughly chopped)
• 2 eschalots ((small), roughly chopped (Note 4))
• 3 tbsp ginger (, roughly chopped (~7.5cm / 3" piece))
• 1/4 cup canola oil
• 1 tbsp belachan dried shrimp paste (, chopped (sub shrimp paste, Note 5))
• 1 cup tomato passata ((Note 6))
• 1/2 cup sweet chilli sauce
• 2 tbsp ketchup
• 2 cups water
• 1 egg (, lightly whisked)
• 3 tbsp white vinegar
• Fresh coriander (, leaves whole or roughly chopped)
• 2 tbsp green onion (, finely sliced (or 1/4 cup finely sliced on angle, ice water 3 minutes for slight curl))
• Golden mantou buns ((Note 7))

Click Here For Step-By-Step Instructions