Singapore Chilli Crab Cream Pasta


by: delishar

Every heard of the famous Singapore Chili Crab? This dish is inspired by that but made into a pasta style. I made the sauce from scratch, but I'm sure the premix will taste good as well. It is definitely much more convenient using the premixes which is widely available in any local or Asian supermarket if you are not from Singapore. I used heavy cream instead of corn flour to thicken the sauce and I really liked how it turned out. The cream cut through the spices and created another dimension of flavour! I used 6 chilli padi/birds eye chili for this dish, it was nice for my palette, but my western husband commented that it was spicy for him.


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serves: 2-3

Ingredients (Serves 2-3, Sauce makes about 2.5 cups)

1 pack of 250g frozen crab meat

4 shallots*

5 gloves garlic*

1.5 inch thumb of ginger*

4-6 chilli padi, seeds removed*

1 stalk lemongrass, use bottom part only*

1 cup ketchup

1 tbsp vinegar

2 tbsp sugar

1 tsp belacan chilli

1-1.5 cups chicken stock

1 tbsp heavy cream

1 egg

4-5 tbsp canola or peanut oil

Nutrition Facts
Singapore Chilli Crab Cream Pasta

Servings Per Recipe: 2

Amount per Serving

Calories: 803

  • Total Fat: 43.3 g
  •     Saturated Fat: 6.1 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 278.1 mg
  • Sodium: 1740.5 mg
  • Total Carbs: 69 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 43.6 g
  • Protein: 35.1 g

how is this calculated?

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1.  Using a food processor, pulse ingredients marked * until fine

2.  Poach the crab meat in a pot of boiling water, or put cook it using the microwave and some water in a microwavable bowl with a cover on.

3.  Heat wok/pan on med high pour in oil, fry the spice paste & belacan chilli until fragrant.

4.  Add 1 cup chicken stock, ketchup, vinegar and bring to a boil.

5.  Add sugar and mix well.

6.  Pour in more chicken stock according to the consistency you prefer.

7.  Add the crab meat and bring to boil.

8.  Add 1 tbsp of heavy cream and mix well.

9.  Beat in 1 egg and mix well.

10.  Serve on your choice of pasta and garnish with parsley.

Cooks' note:
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