Gluten-free | No added fat | Sugar-free | Dairy-free
Crab is one of my all-time favourite crustaceans, especially when it's prepared Singaporean style. There's something rather spectacular about fresh mud crab that's stir-fried in a semi-thick, sweet, savoury tomato-and-chilli-based sauce.
Chilli crab is a popular Singaporean seafood meal you can find in many restaurants all over Singapore as it's one of the country's national dishes.
Although a rather messy dish, it's traditionally consumed with bare hands to not waste any of the juicy crab meat. The sauce is then sopped up using fried or steamed mantou buns.
My healthy version is not lacking in flavour and holds to its traditional Singaporean taste. I've just made sure to keep it free from sugar, gluten, dairy and fat.
Hints, Tips & Tricks
Chilli can inflame the gut, so tread carefully if you're on a journey to gut health.
I recommend purchasing fresh crab from your local fishmonger, as you can ask them to cut it into stir-fry-able pieces for you. The most common crab is mud crab, but you can use other crab species if you prefer.
I use my fiery Peri Peri Sauce and flavoursome Roasted Tomato Sauce in this recipe. Alternatively, you can use your own tomato and peri peri sauces, but to ensure this dish stays free from gluten and sugar, I recommend whipping up a batch of mine.
This recipe also calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health and a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here.
- 2 tbsp low sodium tamari
- 2 shallots, peeled and sliced
- 2 tbsp freshly grated ginger
- 4 cloves garlic, minced
- 1 long red chilli, finely diced
- 1 small to medium fresh mud crab, chopped by your fishmonger
- ½ cup my Roasted Tomato Sauce
- ½ cup water or Kombu Water
- 2-3 tbsp my Peri Peri Sauce, to taste
- 2 tbsp Pure as Inulin Powder
- 1 egg + 1 egg yolk
- 3 tbsp chopped coriander stalks
- Himalayan salt and freshly ground black pepper
- Heat a large wok to medium to high temperature and add the tamari quickly, followed by the shallots, ginger, garlic and red chilli. Stir fry for a couple of minutes until the shallots are cooked through.
- Add the crab and stir to combine, and then add the roasted tomato sauce, water or kombu water, peri peri sauce and inulin powder and stir fry to combine the sauce well and cook the crab.
- Cook the crab for 4-5 minutes until the shell turns from dark brown/black to bright red. Remove the wok from the heat, add the egg and egg yolk, and stir well. The egg will cook instantly in the hot sauce and will also help thicken the mixture.
- Sprinkle over the coriander stalks and season with a bit of salt and pepper. Taste the sauce for flavour, adding more chilli, salt and pepper if you deem necessary and serve immediately with finger bowls and napkins for the delicious mess you are about to make!