Singapore Crispy Soft-shell Chili Crab Recipe

Pat the cleaned soft-shell crabs dry with paper towels. Remove the apron and gills if not already removed. Crack the top shell lightly and press down to flatten the crab for a more compact shape.

Season the crabs lightly with 0.5 tsp salt and 0.25 tsp white pepper, rubbing onto both sides.

Make the light batter

In a bowl whisk together 1 cup flour, 0.5 cup cornstarch, 0.5 tsp baking powder and the remaining 0.5 tsp salt. In a separate small bowl beat 2 eggs with 0.5 cup cold water until smooth. Combine the wet into the dry and stir briefly — do not overmix; a few small lumps are fine. This should be a thin batter that clings to the crab. If too thick, add a tablespoon of cold water.

Heat 1 cup vegetable oil in a wide skillet or shallow fryer over medium-high until it reaches 350°F (175°C) or until a pinch of batter sizzles and rises. Dredge each seasoned crab through the batter, shaking off excess, and set aside on a wire rack while oil finishes heating.

When oil is hot, carefully add 2 crabs at a time (do not overcrowd). Fry for 3–4 minutes per side until golden brown and crisp. Use tongs to flip gently. Total fry time about 7–8 minutes per batch.

Transfer fried crabs to a plate lined with paper towels to drain. Keep warm in a 200°F (95°C) oven while you cook remaining crabs and prepare sauce.

In a large skillet or wok over medium heat add 2 tbs unsalted butter and 1 tbs neutral oil. When butter melts and begins to foam, add 6 cloves minced garlic, 1 tbs minced ginger and 2 sliced shallots. Sauté 1–2 minutes until fragrant and shallots are translucent.

Add 2 tbs chopped fresh red chilies or sambal oelek and cook 30 seconds to bloom the chili flavor.

Stir in 3/4 cup ketchup (or thinned tomato paste) and 1/2 cup water. Add 1 tbs light soy sauce, 1 tsp dark soy sauce, 2 tbs brown sugar, 1 tbs rice vinegar and 1/2 tbs fish sauce. Bring the mixture to a gentle simmer, stirring to combine.

Taste and adjust seasoning — balance should be sweet, salty and spicy. If too thick, add up to 2 tbs more water; if too sweet, add a splash more rice vinegar or 1/2 tsp fish sauce.

Thicken sauce & finish eggs

Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Slowly whisk the slurry into the simmering sauce to thicken slightly — it should be glossy and coat a spoon. Reduce heat to low. Beat 2 eggs lightly in a small bowl and slowly drizzle the eggs into the sauce while stirring gently in one direction so the egg forms silky ribbons and slightly thickens the sauce. Turn off heat once eggs are set but still silky.

Stir in 3 spring onions (cut into 1-inch pieces) and 0.25 cup chopped cilantro (optional). Keep sauce hot.

Place fried soft-shell crabs onto a large serving platter. Spoon the hot chili-tomato sauce generously over the crabs, ensuring some sauce gets under the shells.

Serve immediately with chosen bao: for steamed bao, warm the buns in a steamer for 3–5 minutes until soft and fluffy; for fried bao, heat 2 tbs butter in a skillet over medium heat and pan-fry buns cut-side down until golden and slightly crisp (about 1–2 minutes each side).

Garnish with additional sliced spring onions and cilantro. Provide extra sauce on the side and napkins — this is a hands-on dish.