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Malaysian Chilli Crab Recipe


  • 3 tablespoons sriracha chilli sauce
  • 5 tablespoons sweet chilli sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 3 tablespoons rice-wine vinegar
  • 3 tablespoons tomato paste or ketchup if you don't have any
  • 1 teaspoon sesame oil
  • 1 cup chopped shallots about 8 ounces
  • 4 cloves garlic sliced
  • 1 tablespoon freshly grated ginger
  • teaspoon salt
  • 1 tablespoon peanut oil or any other cooking oil
  • 4 small crabs cleaned and split, large claws slightly cracked About 1.5kg
  • 1 egg beaten
  • spring onions and red chilli for garnish
  • serve with toast


  • Prepare the crabs, take of the main shell, take off the claws and cut the legs into two pieces.
  • For the sauce, in a very hot wok, fry the garlic and ginger in a little oil. About 1 min, don't let the garlic burn.
  • Put all the ingredients for the sauce (except the cornstarch) in the wok and stir, lower the heat.
  • Mix the cornstarch in a few tablespoons of water to form a runny liquid. Add a few tablespoons to the sauce to thicken it. It should become a bit more gluey to adhere to the crabs.
  • When the right consistency has been reached, adjust seasoning to taste.
  • Add the crabs and coat with the sauce. If raw, cook this until the crabs change colour and is cooked through about 7 minutes. If cooked, then cook until the crabs are warmed through.
  • Dish it all out onto one big serving platter. Sprinkle on some spring onions for colour.
  • Serve hot with slices of toast or steamed rice.