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Chili Crab

Thinking of what to eat today? That’s  a never ending question😂 Let Mazola give you the idea today with a delicious recipe! The Singaporean Chilli Crab🦀 Much healthier with Mazola Oil. Do try and let us know how is it. Good luck😉


  • 1 (2 ½ pound|1 kilogram 134 gram) mud crab
  • 8 chillis de arbol, stemmed
  • 2 tablespoons soy bean paste (Taucu)
  • 6 garlic cloves, peeled and roughly chopped
  • 4 Holland chillies, stemmed and roughly chopped
  • 3 small shallots, peeled and roughly chopped
  • 1 (5-inch) piece ginger, peeled and roughly chopped
  • ¼ cup|60 ml Mazola Canola Oil
  • 1 tablespoon belacan
  • 8 ounces|240 grams tomato purée
  • ½ cup|160 grams sweet chilli sauce
  • 1 large egg
  • 3 tablespoons white vinegar
  • granulated sugar, to taste
  • fresh cilantro, to serve
  • thinly sliced scallions, to serve
  • steamed or fried buns to serve


  1. Prepare the crab: Remove the carapace from the crab. Wash, scrub, and remove the lungs. Break the crab down into parts. Refrigerate until ready to use.
  2. Bring a small saucepan of water to a boil. Add the dry chillies and remove from the heat. Soak for 10 to 15 minutes, or until soft. Place in the bowl of a food processor along with the taucu, garlic, Holland chillis, shallots, and ginger. Purée into a paste and set aside.
  3. Heat Mazola Oil in a wok over medium-high. Add the belacan and cook, breaking it up into a paste, until fragrant and toasted, about 2 minutes. Add the garlic paste and cook, stirring constantly, until it darkens in colour, 3 minutes. Add the tomatoes and cook, stirring, until they release their oils, 4 minutes. Add the crab, chilli sauce, and 2 ½ cups water and stir to combine. Reduce the heat to maintain a simmer and cover. Cook until the crab is bright red and cooked through, 7 to 8 minutes.
  4. Drop the egg in the sauce and slowly whisk in to create a silky sauce. Season with the vinegar and sugar. Transfer to a plate and garnish with the cilantro and scallions. Serve with the steamed buns.