Quick and Easy to Cook Singaporean Chili Crab

Two years ago my husband went to Singapore for a business trip, the event was before Chinese New Year so there are some games that he joined and fortunately, their team won so he got some vouchers. Using the vouchers, he bought Bak Kut Teh Spices and Singapore Chili Crab Sauce Kit. He only bought a few pieces because he didn’t bring checked-in luggage so hindi magkakasya sa hand-carry niya.

He thought that he can spend the remaining SGD70 vouchers after two weeks. Unfortunately, his Singapore business trip was canceled because of the COVID19 so naexpired na yung SGD70 vouchers namin (valid for 1 year only). Sayang ang PHP2,600+ marami pa pwedeng mabili doon. Lesson learned, gastusin na agad ang vouchers at baka hindi na makabalik abroad.

We rarely eat Singapore Chili Crab because it is expensive if you will order it in the restaurant, so far we have tried Mesa Filipino Moderne and Claw Daddy. But because of this Prima Taste, you can eat your favorite Singapore dishes at the comfort of your home. They have different Ready-to-Cook Meal Sauce Kit that you can choose from. 

For the Singapore Chili Crab, the pack includes Chili Crab Paste, Chili Crab Sauce Mix, and Extra Hot Chili Mix. There is also a recipe guide and you can also watch their video on how to use this sauce kit. My husband bought this in Singapore but it is also available at Landers PHP248.75 and online. 

How to Cook Singapore Chili Crab 

Ingredients: Serves 2 - 3 

146 ml Peanut oil 

1-1.2 kg Live Sri Lankan crab (or any crab)

10 ml Peanut oil (reserved from frying crab) 

1 pkt Chilli Crab Paste ** 

125 ml Crab juice (reserved from soaking crab) 

470 ml Water (for Step 2) 

1 pkt Extra Hot Chilli Mix **, as desired 

1 pkt Chilli Crab Premix ** 

30 ml Water (for Step 4) 

2 nos Egg, lightly beaten 

Coriander leaves 

** Included in Prima Taste pack 

1. In a wok, warm peanut oil for 30 secs on medium heat. Add crab (without shell) and cover the wok. Fry for 1 min, turn the crab over and fry for another 30 secs. Remove crab and strain peanut oil for later use. 

2. Mix 5 ml fried peanut oil (from Step 1) with Chilli Crab Paste in a wok. Stir for 5 secs on medium heat. Add fried crab from Step 1, stir well, coating the entire crab with the paste. Cover the wok. Fry for 30 secs on medium heat. Pour crab juice (from Step A4, found inside the pack) around the crab. Mix well for 30 secs. Gradually add 470 ml water. 

3. Place shell (from Step A2, found inside the pack) over crab, with outer shell facing up. Cover wok for 90 secs. Stir and scoop gravy over crab. Cover wok for another 90 secs, then scoops gravy over crab again. Add the desired amount of Extra Hot Chilli Mix. 

4. Stir Chilli Crab Premix into 30 ml water in a bowl. Mix well, Add to crab, stir gravy evenly for 30 secs. 

5. Pour beaten eggs around crab and stir for 3 secs. Add 5 ml peanut oil (from Step 1) onto the crab and stir. Coat crab with gravy. 

6. Place crab and gravy on a serving platter and garnish with coriander leaves. Serve with steamed rice or crusty bread. 

VARIATION: You may use seafood such as lobsters, mussels, clams, and prawns. 

STORAGE Store in a cool, dry place. After opening, keep the pack refrigerated and use it within 3 days. Volume Conversion: 1 cup ˜8 oz / 230 ml 

I’m not fond of spicy food so when my husband cooked this, he did not include the extra hot chili mix. We are satisfied with our DIY Singaporean Chili Crab and we’re glad that we no longer need to order this at the restaurant since we can prepare this at home. This was also part of our holiday potluck, my husband used curacha also known as spanner crab or red frog crab.