Chili Crab with Fried Mantou Buns

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-09-16 · Updated 2026-09-16

Mud crabs cleaved and wok-tossed in a fiery, tangy tomato-chilli gravy thickened with egg and enriched with fermented shrimp paste, served alongside pillowy deep-fried mantou buns for soaking up every drop of sauce. This is Singapore's most iconic seafood dish, bold in flavor and unapologetically messy. This Asian recipe, ready in about 60 minutes, pairs whole mud crabs, cleaned and halved, fresh red chillies, coarsely chopped, dried chillies, soaked for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.6 kg whole mud crabs, cleaned and halved
• 8 fresh red chillies, coarsely chopped
• 6 dried chillies, soaked
• 10 garlic cloves
• 30 g fresh ginger
• 6 shallots
• 2 tsp belachan (fermented shrimp paste), toasted
• 4 tbsp neutral oil
• 120 ml tomato ketchup
• 200 g canned crushed tomatoes
• 2 tbsp fish sauce
• 1 tbsp light soy sauce
• 2 tbsp sugar
• 180 ml chicken stock
• 2 tbsp tapioca starch mixed with cold water
• 3 eggs, lightly beaten
• 4 stalks spring onions, cut into 3 cm pieces
• handful coriander leaves
• 12 store-bought frozen mantou buns
• 500 ml oil for deep-frying mantou

Instructions

1. Step 1: Using a heavy cleaver, split the cleaned crabs through the body. Crack the claws with the back of the cleaver — this allows sauce to penetrate. Pat dry.
2. Step 2: Blend fresh chillies, dried chillies, garlic, ginger, shallots, and belachan into a coarse rempah paste using a food processor.
3. Step 3: Heat a large wok over very high heat. Add 4 tbsp oil and fry the rempah paste, stirring constantly, for 6–8 minutes until the oil separates and the paste turns deeply fragrant and darkens slightly.
4. Step 4: Add crab pieces and stir-fry vigorously for 3 minutes, ensuring each piece is coated in the rempah.
5. Step 5: Add ketchup, crushed tomatoes, fish sauce, soy sauce, sugar, and chicken stock. Stir everything together. Cover and cook on high heat for 8–10 minutes, turning the crab pieces halfway.
6. Step 6: Pour in the tapioca starch slurry and stir to thicken the gravy.
7. Step 7: Reduce heat to medium. Stream in the beaten eggs in a slow, circular motion while stirring gently to create silky egg ribbons throughout the sauce.
8. Step 8: Toss in spring onions. Taste and adjust seasoning — the sauce should be sweet, sour, spicy, and savory in balance.
9. Step 9: Deep-fry the frozen mantou buns in 170°C oil for 2–3 minutes per side until puffed and golden. Drain on paper towels.
10. Step 10: Transfer the crab to a large serving platter. Scatter coriander leaves on top. Serve immediately with the fried mantou buns on the side for dipping.