Singaporean Chili Soft-Shell Crab with Crispy Noodles
Discover the exquisite harmony of spicy chili crab nestled atop decadent crispy noodles, a dish that sings with international flavor and local flair.
Preparation
Get these tasks done before you start cooking.
Marinating the Soft-Shell Crab
- 1
Rinse and dry crabs
Rinse and pat dry soft-shell crabs.
- 2
Prepare flour mixture
In a shallow dish, combine flour, salt, and pepper.
- 3
Dredge crabs
Dredge crabs in the flour mixture; set aside on a plate.
Preparing the Chili Sauce
- 1
Sauté aromatics
Heat oil in a pan, sauté garlic and ginger until fragrant.
- 2
Add seasoning
Add chili paste, ketchup, soy sauce, and sugar; mix well.
- 3
Simmer sauce
Stir in chicken broth and lime juice; simmer for 10 minutes.
Tip: Do not over-reduce the sauce, it should remain slightly saucy. Pro Tip: Add a splash of fish sauce for a deeper umami flavor.
How to Make Singaporean Chili Soft-Shell Crab with Crispy Noodles
Total time: 2 h · Yields 4 servings
- 1
Fry crabs
Heat vegetable oil in a large pan and fry crabs for 3-4 minutes per side until golden brown.
- 2
Fry noodles
In a large skillet, heat oil, add noodles, and fry until crispy; set aside.
- 3
Combine and serve
Place fried crabs over noodles and drizzle with the prepared chili sauce.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 2 days. However, the noodles may lose their crispiness.
Can I make this ahead?
You can prepare the sauce ahead of time, but fry the crabs just before serving to maintain crispness.
What can I use if I don't have soft-shell crabs?
You can substitute with cleaned large shrimp or crab fillets.
How can I make it spicier?
Add more chili paste or fresh chili slices to the sauce for added heat.
Are there dietary tweaks for allergies?
For gluten-free, use gluten-free flour and tamari sauce instead of regular soy sauce.
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