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Best Singaporean Chili Crab Recipe: With Lobster

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Brian Kennett

Brian Kennett

Amateur Chef and Boozy Traveling Foodie Extraordinaire

Best Singaporean Chili Crab Recipe with a twist and a surprise. Is it sacrilege, or is it blasphemy? Yes, folks, I have tackled Singapore’s iconic Chilli Crab, but to make it mine this is Singaporean Chili Crab but with lobster. Oh dear, what have I done? I apologize to the purists. But this really is a delicious chili lobster recipe.

Get ready to tantalize your taste buds with the iconic Southeast Asian seafood dish – Singaporean Chili Crab: with a surprose. Originating in the 1950s, this dish has become a culinary symbol of both Malaysia and Singapore. The dish features mud crabs cooked in a flavorful blend of sweet, salty, and chili-hot tomato sauce.

The sauce, often considered the heart of the dish, offers an explosion of seafood flavor that is subtly sweet and deeply savory. As a testament to its popularity, this delectable creation has earned a place as a Michelin-starred favorite, showcasing the global appeal of its rich and spicy profile.

So why did Islifearecipe.net create this sacriligious dish this day?

We invite you to our journey, a gastronomic journey that transforms the iconic Singaporean Chili Crab into a luxurious masterpiece – behold, the Best Singaporean Chilli Crab Recipe, reimagined with succulent lobster! Does that work? Are we pardoned?

We’ve elevated the beloved classic, swapping traditional crab for lobster to create a dish that marries the rich, tender texture of lobster with the explosive flavors of Singaporean chili crab sauce. Islifearecipe.net thinks that a symphony of tastes – sweetness, a touch of heat, the savory essence that defines this Southeast Asian delicacy, but upgraded, augmented, Knighted with luxurious lobster.

Picture this: plump lobster pieces bathed in a luscious sauce that strikes the perfect balance between sweet and spicy. Each bite promises a delightful indulgence, where the lobster absorbs the essence of the chili crab sauce, making this rendition an exquisite treat for your taste buds. So say we!!! Let the lobster-infused Singaporean chili crab extravaganza begin!

Best Singaporean Chili Crab Recipe with lobster

RIP to the creator of the original Singaporean Chilli Crab Recipe: Cher Yam Tiam. I create this recipe in your honour.

A very sad call-out in early 2023 was the passing of the original Singapore Chili Crab. We wrote an obituary blog for Cher Yam Tiam, and now offer this Chili Lobster Recipe in memory of her. It’s not so far away from her original recipe.

Singapore Chilli Crab is likely THE dish you’ll shout out when asked; “What is Singapore’s number 1 dish, or what is the favourite hawker food in Singapore?” You would have been shouting this out since 1950, which is when this iconic Singapore foodie Cher Yam Tam invented it.

It is reported that Cher Yam Tian created chilli crab in the middle of the 1950s when she added bottled chili sauce to her meal of stir-fried crabs rather than using tomato sauce, which was her typical ingredient. In 1956, she and her husband started selling meals along the Singapore coastline from a pushcart.

I am hiding behind closed doors, that are double-locked as I type this. I have tackled the mighty Singaporean, very special, much loved, no worshipped dish – Chilli Crab. But I have changed some of the ingredients now to make my new version of Singaporean Chili Crab, now known as the Singaporean Chili Lobster Recipe.

Ingredients list for our Singaporean Chilli Crab Recipe / with Lobster

I had to consult to get some basics of the original recipe, but true to me this is indeed my version of this dish, even down to replacing the crab.

Anyway have a go, as it is pretty simple, to be honest, and it looked and tasted incredible. This is enough for four people consuming my Singaporean Chili Crab cum chili lobster recipe;

  • 4 small bread rolls – I got some nice ones from Swissbake;
  • 3-4 lobster tails;
  • 8 prawns, keep the shell on;
  • 2 rough chopped red onions;
  • 3 chili padi – just take off the stalk and squash them with the side of a knife;
  • 2 teaspoons of shrimp paste;
  • 1 small tin of tomato puree;
  • 1/2 cup tomato sauce;
  • 2 finely chopped garlic cloves;
  • 1/4 cup light soy sauce;
  • 1/4 cup sugar;
  • 2 tablespoons white vinegar – I used Filipino vinegar;
  • A good pinch of salt;
  • 2 tablespoons of cornstarch dissolved in a little cold water to thicken the gravy;
  • 2 lightly beaten eggs; and
  • 1 bunch of chopped coriander for dressing.

How to cook the Singaporean Chilli Crab / with Lobster

In a blender zap the onion and chili padi until they form a paste. In your smoking hot wok with some cooking oil, add some of the paste above and the shrimp paste. Fry this off until it thickens and then add in tomato puree, tomato sauce, garlic, soy sauce, vinegar, sugar, and salt. Cook this for 5 minutes or so on medium heat. It should start to bubble away. Quick taste test. Nice and sour, warming not massive chili hit, tomato flavorsome – nice.

In with the lobster tail now. I had simply cut it in half lengthways down the tail. In go all the prawns. Then reduce to a simmer for about 10 minutes to cook the shellfish through. Nearly there now for my Singaporean Chili Crab cum chili lobster recipe.

Whilst the shellfish is cooking, cut the rolls in half. Lay on a baking tray and drizzle with some oil, and a sprinkle of salt. Pop them in an oven at 200 for ten minutes or so, so they come out lightly browned and crispy. Cut them in half once more and place them in a serving bowl. These are the dipping buns for the curry sauce. I know not deep fried or steamed like tradition, but these were good too.

In to the chili sauce now goes the corn starch, give a good stir through. Watch how the gravy thickens to a gravy-like sauce. Add in the beaten egg and stir that through too. It should go streaky through the sauce. Serve in a bowl with the bread rolls. Sprinkle on some coriander leaves.

Conclusions of our Singaporean Chili Crab Recipe with a surprise: it han't got crab, it's got lobster...

A tasty and spicy seafood dish that will wow your visitors is this chili lobster recipe. It’s a delicious addition to any dinner gathering or special event thanks to the robust and flavorful sauce and the succulent, tender lobster and prawn meat. Try this chili lobster recipe, and you’ll love how this meal tastes—distinctive, stunning looking, and flavorful!

 

I apologise Singapore for doing this dish. But it was very delicious, I have to say. I can only thank you for the original idea to create this dish. My Singaporean Chili Crab cum chili lobster recipe. Come on have a go at mine, I dare you. ENJOY!!!

No.QuestionAnswer
1.What is the origin of Singaporean Chili Crab?Singaporean Chili Crab originated in the 1950s and is a renowned Southeast Asian seafood dish associated with the cuisines of both Malaysia and Singapore.
2.What are the main ingredients in a Singaporean Chili Crab?The main ingredients include true crabs, chili pepper, sweet chili sauce, ginger, and various aromatics, creating a delightful blend of sweet, salty, and chili-hot flavors.
3.How spicy is Singaporean Chili Crab?Despite its name, Singaporean Chili Crab is less spicy than expected. It offers a subtly sweet and deeply savory flavor profile, with the chili providing a mild kick rather than intense heat.
4.Can I use different types of crabs for this recipe?Traditionally made with hard-shell crabs, you can adapt the recipe to your preferences. Mud crabs are commonly used, but any large crab variety can be employed to suit your taste.
5.What makes the sauce the heart of Singaporean Chili Crab?The sauce is a crucial element, featuring a flavorful blend of sweet, salty, and chili-hot notes. It’s an explosion of seafood flavor that defines the character of this iconic Southeast Asian dish.
6.Are there variations of Singaporean Chili Crab?While the classic recipe is widely popular, variations exist. Some recipes incorporate additional ingredients or unique twists to cater to different tastes, ensuring a diverse range of options.
7.How difficult is it to make Singaporean Chili Crab at home?With detailed recipes available online, making Singaporean Chili Crab at home is manageable for both seasoned chefs and kitchen novices. The process promises a delightful culinary adventure.
8.What are the key steps to achieving the perfect chili sauce?Achieving the perfect chili sauce involves steps such as preparing a sambal base, blending, and adding ingredients like tomato ketchup. Following the recipe instructions ensures a well-balanced and flavorful sauce.
9.Can I find Singaporean Chili Crab in restaurants?Yes, Singaporean Chili Crab is a popular dish in many restaurants, especially those offering Southeast Asian or Singaporean cuisine. It has gained global recognition and is often a highlight on menus.
10.Are there vegetarian or alternative versions of this dish?While the traditional recipe involves crab, there are vegetarian and alternative versions that use plant-based ingredients or substitute the crab with other proteins for those with dietary preferences.

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