A seafood dish in Singapore, Mud Crabs used mostly which are fried in a chili tomato sauce, not very spicy though, but rich in flavors. The sweetness and the tenderness of the crab with the savory taste of the tomato adding to it, the spiciness of the chili is a must try.

Also, it is one of the World’s 50 most delicious food according to the list.


Crab : 1

mud crab

Salt : 1/4 tbsp


Vegetable Oil :1/4 cup

vegetable oil

Tomato Pas sate: 1 cup

Tomato Passate

Fish Stock / Chicken Stock/ Water : 1 cup

fish stock
chicken stock

White Vinegar : 1 tbsp

white vinegar

Soy Sauce : 1 tbsp

soy sauce

1 tbsp Cornflour mixed with 2 tbsp of cold water

cornflour powder

Egg: 1


Butter : 20 g


Spring Onions

spring onions

Small Chilies


Coriander Leaves


grated Palm Sugar : 2 tbsp

palm sugar

Base Paste

Brown Onions Sliced : 1

brown onion sliced

Garlic Cloves : 4 to 5

garlic clove

Chilies : 7

Bird eye's chili

Ketchup- 1 tbsp

Ketch up

( Blend it all together )

Also Read ” An Island City ~ Singapore” here


Take a large mud crab and clean it. You can put it in a freezer for an hour before preparing it and cut it accordingly.

Heat Oil in a wok in a medium flame.

Fry the base paste for 5 mins until the oil gets separated and the raw aroma goes off.

Add the crab and put salt until it changes its color.

Then add the other ingredients like vinegar, soy sauce, palm sugar, any preferred stock, tomato pas sate.

Cover the Wok and put in low flame for 15 minutes.

Now remove the crab pieces and add the cornflour mixture, egg, butter, and spring onions on to the curry.

Then garnish it with chili and coriander.

Serve it hot.

Also Read ” Spooky Places ion Singapore” here

Image Sources : Google

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