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Singapore Chili Crab

The Hirshon Singapore Chili Crab

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4.7 from 3 reviews

  • Total Time: 0 hours


Units Scale
  • 1 lb. crab
  • 3 Tbsp lard (preferred) or peanut oil
  • ***
  • Hirshon ‘Four 8’s’ Rempah paste, made from:
  • 8 cloves garlic, finely chopped
  • 8 fresh red fresno chilies, finely chopped
  • 8 shallots, minced
  • 8 macadamia nuts, finely chopped
  • 1” hunk of ginger, minced
  • 1/2” hunk of galangal, minced (or use ginger if unavailable)
  • 1 teaspoon shrimp paste (alternatively, you can use anchovy paste)
  • ***
  • 1 egg
  • 2 spring onions (scallions), cut into finger length
  • 1 tsp freshly squeezed lime juice
  • 1 small bunch coriander plant (cilantro), chopped
  • ***
  • Mix together for Sauce:
  • 3/4 cup of chicken stock (unsalted)
  • 1/4 cup shaoxing wine (or use dry sherry)
  • 3 tbsp Heinz chili sauce
  • 2 tbsp Guilin Chili paste (if not available, use Heinz chili sauce instead)
  • 1 1/2 tbsp sugar, or to taste
  • 1 1/2 tsp cornstarch
  • 1 tsp dark (red) miso
  • 1/4 tsp salt


  1. Combine all of the rempah ingredients above in a food processor for an alternative and easier method of achieving the paste as opposed to hand-mincing.
  2. Heat the oil in a wok or shallow saucepan over high heat. Add rempah and stir-fry for 1 minute or till fragrant. Add crab, chopped into pieces – if too large for the wok – and fry well till shells start turning red.
  3. Add sauce ingredients stir well, cover with lid and simmer till shells are red. Break eggs into the wok and streak with a fork, simmer till cooked. Squeeze lime juice over and stir in scallions. Garnish with chopped cilantro to taste.
  4. Mop up the sauce with white bread or Chinese mantou (buns).
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes
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