Malaysian Chilli Crab

Malaysian Chilli Crab is a bold and flavourful seafood dish. It combines sweet crab meat with a rich, spicy sauce. The result feels indulgent, vibrant, and perfect for sharing.

Prep Time 20

Cook Time 25

Total Time 45

Servings Portions

Ingredients

2 large crab fresh about 1–1.2 kg total cleaned and cut into pieces
3 tbsp vegetable oil
4 cloves garlic finely chopped
1 tbsp fresh ginger finely chopped
2 medium red chillies finely chopped
3 tbsp chilli paste adjust to taste
2 tbsp tomato ketchup
1 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tsp sugar
250 ml water or seafood stock
1 large egg lightly beaten
2 large scallions chopped
salt to taste
black pepper to taste

Instructions

Prepare the crab carefully. Rinse it well, then cut it into manageable pieces. Crack the claws slightly so the sauce can soak in.
2 large crab
Heat the oil in a wok over medium heat. Add the garlic, ginger and chopped chillies. Stir for 1–2 minutes until fragrant.
3 tbsp vegetable oil, 4 cloves garlic, 1 tbsp fresh ginger, 2 medium red chillies
Add the chilli paste next. Cook it for another minute while stirring, so the flavours deepen.
3 tbsp chilli paste
Stir in the ketchup, sweet chilli sauce, soy sauce and sugar. Mix well to form a thick base.
2 tbsp tomato ketchup, 1 tbsp sweet chilli sauce, 1 tbsp soy sauce, 1 tsp sugar
Pour in the water or stock. Bring the mixture to a gentle simmer.
250 ml water
Add the crab pieces to the wok. Toss them so they coat evenly in the sauce.
Cover the wok and cook for 10–12 minutes. Stir occasionally to ensure even cooking. The shells should turn bright red.
Remove the lid and taste the sauce. Adjust seasoning with salt and pepper if needed.
salt, black pepper
Slowly pour in the beaten egg while stirring gently. The egg will form soft ribbons in the sauce.
1 large egg
Cook for another minute, then turn off the heat.
Sprinkle chopped scallions over the dish before serving.
2 large scallions

Equipment

Large wok or deep frying pan
Tongs
Small bowl

Notes

Notes and Tips:

Always use the freshest crab you can find. Fresh crab gives the best sweetness and texture.

Ask your fishmonger to prepare the crab if you prefer. This saves time and effort.

Adjust the chilli level to suit your taste. Add more for heat or reduce for a milder version.

Do not overcook the crab. The meat can become tough if left too long.

Use a wok if possible. It distributes heat evenly and helps the sauce cling to the crab.

Serve immediately. The dish tastes best when hot and fresh.

Keep some bread or rice ready. The sauce is too good to waste.

Wear an apron if needed. This dish can get messy, but that is part of the fun.

Nutrition