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Chili Crabs


Singapore Chili Crabs and Lobsters


2 lbs. Fresh lobster and crabs
8 whole Fresh red chilies (pound coarsely)
6 cloves Garlic, pound coarsely
4 stalks Green onions, cut into finger strips
4 Coriander (cilantro plant), cut into an inch lengthwise
4 tbsp. Canola oil
How to make the Sauce:
6 tsp. Tomato catsup
2 tbsp. Sugar, according to taste
1/4 tsp. Sea salt
2 tsp. Salted brown Soya bean paste, pounded
1 cup Water
2 tsp. Corn flour
1 tbsp. Rice vinegar
1 tbsp. Lime juice, freshly squeezed
1 tbsp. Dark soy sauce


Wash the shellfish well, break off the claws and crack the shell by gently hitting it with a pestle.

The crabs need to chop the bodies in half and then each half into 3 pieces then wash and retain the shells.

The lobsters need to chop off the tail and head also, and chop the body, with shell still on, into thumb length pieces

Dip the head and tail of lobster into boiling water and cook until the shell turns red.

Remove from water and set aside for decoration.

Mix sauce ingredients except the vinegar and lime juice.

Heat a wok, add oil until it get smoky hot, add the garlic, stir fry for one minute, chilies, stir fry for another minute and add crab and lobster pieces.

Stir fry for 2 minutes until shells turn slightly red.

Stir the sauce, add to the crabs and lobster and stir well for 2 minutes.

Covered and simmer over high heat for 5 to 7 minutes until shells turn a bright red

Remove cover, squeeze the lime juice over and add the vinegar, stir well and add the spring onions.

Turn heat off, stir well and arrange nicely in a big serving dish, and garnish with coriander leaves.

Serve 4-6 people.

Simple tips:

I did serve this dish, with fresh baked and home made garlic-parsley bread, with a side bowl of salad. It did really go well.



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Last modified: May 26, 2003