Recipe: Singapore Chilli Mud Crab

For many years i’ve been going to Kingsley’s Steak & Crabhouse at Woolloomooloo to enjoy their Singapore Chilli Mud Crab & Prawns and for a long time wanted the recipe. Originally it was published in Gourmet Traveller but then a slightly modified version turned up on the web and I find this to be the closest to the real thing. Here it is: The Best Singapore Chilli Mud Crab recipe ever!


5-6 birds eye chillies
30g garlic
30g ginger
50ml peanut oil
700ml tomato purée
150ml water
1 cup tomato sauce (ketchup)
1 lime juice
1 tbsp black bean sauce
80g palm sugar
30g cornflour
Pinch salt & pepper
Peanut oil, extra
Lime wedges

In a food processor individually blend chilli, garlic and ginger until roughly chopped. Add the peanut oil to the mix. Put aside and cover in fridge.This is your chilli base.Clean food processor and then blend tomato purée, water, tomato sauce, lime juice & black bean sauce. Add palm sugar, cornflour, salt & pepper. This is your chilli sauce.

Add extra peanut oil to wok. When smoking & hot, add the mudcrab. Toss in wok for 30 seconds. Then add Singapore chilli base first and toss for 30 seconds. Then add Singapore chilli sauce and cook with the mudcrab for 5 minutes until sauce is of even consistency. Garnish with fresh coriander and lime wedges.

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