Homemade Singaporean chilli crab recipe

For the sour sauce, in a saucepan, add the sugar, vinegar, water, fish sauce, Shaoxing wine, finely chopped garlic cloves, and crushed chillies. Place the saucepan over medium-high heat, bring to a boil, and boil for 8 minutes.

Mix in the thickener and add it to the saucepan a little at a time, until it has the desired consistency. Store in a jar and refrigerate indefinitely.

Clean and butcher the crab.

Prepare the rempah by adding into the bowl of a food processor the chopped fresh chillies, chopped garlic cloves, chopped shallots, chopped ginger, fermented soya and prawn paste. Add a splash of water and mash until it forms a smooth paste.

In a saucepan over medium-high heat, add plenty of sunflower oil, then the rempah. Stir-fry for 5 minutes, until deeply caramelised and very aromatic.

Add the crushed tomato and stir-fry for a further 5 minutes.

Add the crab head coral and stir-fry for 1 minute.

Add the sour sauce, stock and chopped crab. Bring to a boil, reduce the heat to medium and cover the pan for 8 minutes.

Uncover the pan and remove the crab. Beat an egg and stir it into the sauce.

Season with salt, vinegar and sugar. Serve immediately and finish with plenty of fresh coriander. Enjoy!