Singapore Chilli Crab


Prep Time: 10    Cooking Time: 5    Serves: 4-6
  1. 3 cooked blue swimmer crabs or 1 cooked mud crab
  2. 2 tbsp sambal olek, or 3 small chillies, chopped
  3. 8 cloves garlic
  4. 2 inch fresh ginger, peeled
  5. 1/4 cup peanut oil
  6. 1x50g sachet Fountain Tomato Paste Regular
  7. 1 tbsp palm sugar or brown sugar
  8. 3 tbsp water
  9. 2 limes, juiced
  10. 1/4 cup Fountain Tomato Sauce Squeezy
  11. 1 tbsp black bean sauce
  12. fresh coriander leaves, to serve
  13. lime wedges, to serve



  1. Combine sambal olek, garlic and ginger in a mortar and pestle or in a small food processor and pound or pulse to a paste with a little of the oil.
  2. Combine Fountain Tomato Paste, sugar, water, lime juice, Fountain Tomato Sauce and black bean sauce in a medium sized bowl and whisk well.
  3. Prepare crabs by lifting tail flap, then, using fingers, ease off the back shell. Remove and discard the gills, liver and brain matter and rinse crab well and, using a cleaver or heavy knife, cut crab into 6 pieces.
  4. Heat a wok until very hot and add remaining oil. Briefly fry chilli paste for 1 minute, then add the crab and fry for 1 minute, tossing to combine well with paste.
  5. Add sauce mixture and stir well to combine. Toss for 1 minute, or until sauce reduces and thickens.
  6. Serve immediately with fresh coriander and lime wedges.
  7. Tips: Use large prawns with their shells intact, in place of crabs.


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