24 Hours of SINGAPORE Street Food 🇸🇬 CHILLI CRAB at Singapore's ONLY Floating Restaurant!

crab

🥗Healthier: shrimp

💰Cheaper: chicken

Shrimp provides a similar texture, while chicken is more affordable.

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar flavor profile with less sugar.

tomato sauce

🥗Healthier: pureed tomatoes

💰Cheaper: canned tomatoes

Pureed tomatoes are lower in sugar and can be more cost-effective.

cornstarch

🥗Healthier: arrowroot

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is often cheaper.

Heat vegetable oil in a large wok over medium heat until shimmering.

Add minced garlic, ginger, and chopped onion; sauté until fragrant, about 2-3 minutes.

Stir in chili paste and cook for another minute to enhance flavors.

Add the crab and stir to coat in the mixture, cooking for 2-3 minutes.

Pour in tomato sauce, soy sauce, and sugar; stir well to combine.

Add water and bring to a simmer; cover and cook for 10-12 minutes until crab is cooked through.

Mix cornstarch with a little water to create a slurry; add to the wok to thicken the sauce.

Stir in beaten egg gently to create ribbons in the sauce.

Season with salt and black pepper to taste; adjust as desired.

Garnish with chopped coriander and lime wedges before serving.

Serve hot with steamed buns or rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens