Singapore
A simplified home version with cleaned crab in a sweet-spicy tomato and egg sauce.
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Serving suggestion; the home version uses the chilli-tomato sauce described below.
Tips, changes and questions from people who cooked this recipe.
large lidded pot or wok · tongs · separate raw-seafood cutting board · crab crackers or kitchen shears · clean serving plate · food thermometer
6 clear steps
Measure the ingredients before starting. Keep raw animal products separate from ready-to-eat ingredients.
Use edible crab from a regulated seafood supplier. Ask the fishmonger to dispatch, clean and portion raw crabs; remove gills and viscera rather than saving the crab butter. Keep refrigerated and pat dry. Do not attempt to cook unknown species or shellfish from a closed harvesting area.
Heat oil over medium heat and fry garlic, ginger and chilli for 1 minute without scorching. Stir in passata, sweet chilli sauce, water, vinegar and sugar; bring to a simmer.
Add raw crab pieces, coat with sauce and cover. Simmer gently for about 12–18 minutes, turning halfway, until the thickest meat is pearly white and opaque. Add water as needed to keep a loose sauce.
Mix cornstarch with its tablespoon of cold water. Stir into the simmering sauce and simmer for 1 minute. Slowly drizzle in beaten pasteurized egg while stirring; continue until the egg is fully set and the sauce reaches at least 71°C / 160°F.
Serve hot with crab crackers. This is a simplified home adaptation, not an assertion of the restaurant’s exact sauce or of a single authentic formula.
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