Easy Singaporean Chili Crab Sauce

This chili crab sauce is inauthentic, but a combination of pantry ingredients makes it reminiscent to the ones in Singapore.
Difficulty
Easy
Servings
4 servings
Wait Time
05 Mins
Active Time
10 Mins

Singaporean chili crab sauce has become such an iconic dish that it's hard to believe that the original recipe was just a combo of bottled chili and tomato sauces. What we know today is more multi-dimensional. The current recipe customarily contains sambal, aromatics, tomato sauce, and scrambled eggs.

Our chili crab sauce recipe isn't authentic, ut it does recreate the flavor and experience of the original in an easy method, using ingredients conveniently found in local supermarkets.

  • ¼ cup butter
  • 4 cloves garlic, minced
  • 2 tbsp ginger, minced
  • 2 small onions, minced
  • 4–6 bird’s eye chilies, minced
  • 1 cup tomato sauce
  • ½ cup water or seafood stock
  • 1 egg, beaten
1

Melt butter in a large wok over medium heat. Saute garlic, ginger, onions, and chili until softened, about 5 mins.

2

Add the tomato sauce and water or stock, then stir until well combined.

3

Once the sauce is boiling, add the beaten egg and stir until cooked.

4

Remove from heat and season with salt and pepper to taste.

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