Traditionally, Singapore chilli crab is made with whole or jointed crabs still in their shells, but our cheat’s version uses crab meat, plus plump king prawns, in a rich tomato and chilli sauce that (despite the name) is more sweet than hot.
Mantou buns are fluffy, slightly sweet, steamed bread rolls served with saucy dishes in Southeast Asia. Find them online or in the freezer at Asian supermarkets.
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Yields:
2 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
307
Ingredients
150g
raw peeled king prawns
100g
fresh mixed brown and white crab meat
1
medium egg, beaten with 1tbsp water
FOR THE SAUCE
4
spring onions, trimmed, plus extra shredded, to garnish
3
piece fresh root ginger, peeld
2
large red chillies
3
garlic cloves, peeled
1Tbsp.
toasted sesame oil
1tsp.
shrimp paste, or 2tsp fish sauce
4Tbsp.
tomato ketchup
11/2Tbsp.
palm sugar or light soft brown sugar
250ml
chicken stock
2tsp.
rice vinegar
Directions
Step 1For the sauce, in the small bowl of a food processor, whizz the spring onions, ginger, chillies and garlic until smooth. Heat the oil in a wok or deep frying pan over medium heat. Add the paste and fry for 3-4min, stirring regularly, or until quite dry and aromatic.
Step 2Add the shrimp paste/fish sauce, ketchup and sugar, stirring until smooth, then gradually stir in the stock. Bring to the boil and bubble for 5min.
Step 3Add the prawns and bubble for 2min, or until almost cooked, then stir in the crab and egg mixture and continue to cook, stirring, for 1-2min, or until the sauce thickens. Stir in the vinegar and check seasoning.
Step 4Garnish with shredded spring onions, and serve with rice or mantou buns on the side (see intro).
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
