“This is a delicious Singapore classic usually served with chewy crusty french bread or steaming hot white rice. My aunt learned how to make this from a friend who was the head chef of a five star hotel at home. My aunt usually adds a couple spoonfuls of toasted ground peanuts on the final toss in the wok. Reduce the amount of chillies according to your preference.”

Ingredients Nutrition


  1. Clean the crabs.
  2. Heat the oil in a wok or large skillet and stir fry the onion, ginger, garlic, lemon grass, shrimp paste (if using) and two-thirds of the chillies for two minutes.
  3. Add the crab and boiling water, reduce the heat and cook 8 minutes longer. Transfer the crab to a plate.
  4. Chop the crabs into 4 to 6 pieces with a large cleaver, leaving the legs attached. Crack the claws with a mallet or pestle.
  5. Mix the cornstarch into a little cold water.
  6. Add the sugar and tomato paste to the wok and combine well.
  7. Add the cornstarch solution and continue stirring until the mixture thickens.
  8. Add the lightly beaten egg, stir continuously to form small tiny strands.
  9. Return the crab to the wok, stirring until well-coated with the sauce.
  10. Place on a serving platter and garnish with the green onions and remaining chillies.
  11. Serve hot.

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