Chilli Crabs is a famous Singaporean seafood dish popular in Singapore. It's a spicy sweet and savoury tomato based dish. Deep fried mantou are always serve together with this dish. The mantou are dipped into this rich sauce so that none of the sauce is wasted. My family all time favourite dish.
1 kg Sri Lankan Mud Crabs
1/2 bowl ketchup
1/2 bowl chilli sauce
3 - 4 tbsps sugar
1/2 - 1 tsp salt
1 tbsp sambal chilli, optional
1 tbsp light soya sauce
750 ml water or more depending on the amount of gravy you wants.
1 tbsp chopped garlic
1 tbsp chopped ginger
1 tbsp chopped chilli
Clean the crabs and cut into half. Set aside for later use.
Heat up 1 tbsp oil and fry the garlic, ginger and chilli till fragrant.
Add in the chilli sauce, light soya sauce, sambal chilli and tomato ketchup.
Fry for a minute and add in the crabs.
When crabs turn red, pour in the water and mix well.
Cover the pot or wok and cook crabs till cooked ( about 10 mins)
Add more water if you wants more gravy.
Add salt and sugar to taste.
Bring to a boil then add in beaten eggs and stir well.
Serve hot with deep fried mantou or white rice.
Note: Deepfrying the crabs before cooking is also another way to cook this dish.