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Hong Kong-style Chili Crab

groups2 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 15 minsscheduleTotal: 25 minsoutdoor_grillStewedlocal_fire_departmentMedium
Allergens:warningShellfishwarningEggswarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

12 Steps Total
01
Preparation
00:00:17
warningStay safe

Handle knives carefully when cutting chilies and wash hands thoroughly afterwards to avoid transferring chili oil to eyes.

  • Prepare 5 dried chilies, cut in half from the middle and remove the seeds
  • Place in a bowl with hot water and soak for 2 minutes until soft
  • Prepare 3 red chilies, remove stems and seeds, then slice into small pieces
  • Prepare 3 chili padis, keep stems and cut in half
  • Prepare 3 cloves of garlic and chop into small pieces
  • Prepare 1 red onion and slice into small pieces
  • Prepare 1 small piece of ginger and slice
  • Prepare 1 small piece of galangal and slice
  • Prepare 1 stalk of lemongrass and slice
  • Prepare 3 candlenuts
  • Prepare 10g dried shrimp, wash clean and soak in hot water
  • Prepare 2 limes, cut in half and squeeze juice
  • Prepare 1 egg and whisk
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Watch out

Make sure to remove all seeds from dried chilies and wash hands immediately after handling fresh chilies to avoid skin irritation.

Ingredients:dried chilies (5 piece)red chili (3 piece)Chili Padi (3 piece)Garlic (3 piece)red onion (1 piece)ginger (1 piece)galangal (1 piece)lemongrass stalks (1 piece)Candlenuts (3 piece)dried small shrimp (10 g)lime (2 piece)Egg (1 piece)
Tools:knifechopping board
02
Preparation
00:02:16
  • Prepare a small bowl, add 2 tbsp tomato sauce
  • Add 2 tbsp chili sauce
  • Add 1 tsp oyster sauce
  • Add 1.5 tsp bean paste
  • Add 4 tsp sugar
  • Add 0.5 tsp salt
  • Stir well until sugar and bean paste are completely dissolved, set aside
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Watch out

Stir the sauce mixture thoroughly so the sugar and bean paste dissolve evenly, otherwise pockets of undissolved seasoning will burn during cooking.

Ingredients:plain tomato sauce (2 tbsp)chili sauce (2 tbsp)oyster sauce (1 tsp)red bean paste (1.5 tsp)sugar (4 tsp)Salt (0.5 tsp)
Tools:bowlspoon
03
Preparation
00:02:52
  • Put all prepared spices into the blender jar
  • Add soaked dried shrimp along with its soaking water
  • Add a little water to help blending
  • Turn on the blender and process until a smooth spice paste is formed, pour into a bowl and set aside
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Watch out

Blend until completely smooth with no visible chunks of lemongrass or galangal remaining, otherwise the texture of the sauce will be fibrous.

Ingredients:dried chiliesred chiliChili PadiGarlicred oniongingergalangallemongrass stalksCandlenutsdried small shrimp
Tools:blender
04
Preparation
00:03:28
warningStay safe

Use a heavy cleaver with caution when cutting hard crab shells to avoid the knife slipping and causing injury.

  • Place the cleaned crab on the chopping board and cut into pieces
  • Remove the crab claws
  • Cut away parts without meat
  • Stand the crab body up and cut into sections
  • Gently tap the crab claw shell with the back of the knife to crack it without shattering
  • Trim the crab shell, set aside
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Watch out

Tap the crab claws gently to crack the shell

hitting them too hard will shatter the shell into sharp fragments embedded in the meat

Ingredients:crab (1 piece)
Tools:chopping boardcleaver
05
Preparation
00:04:38
  • Prepare adequate tapioca starch in a small bowl
  • Coat only the portions with crab roe or meat in tapioca starch
  • Ensure crab shell and meat are evenly coated, while crab claws do not need coating
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Watch out

Coat only the exposed meat and roe portions with starch to seal in flavor and protect the delicate crab roe during frying, otherwise excess starch will make the oil muddy.

Ingredients:crabtapioca starch (50 g)
Tools:bowl
06
Active Cooking
00:05:06
warningStay safe

Hot oil will splatter when moist crab is added; slide pieces in gently from the side of the wok and maintain a safe distance.

  • Heat a wok with 500 ml cooking oil to 60% heat (about 160 degrees)
  • First fry the coated crab shell in the oil
  • Remove the crab shell once fried, set aside
  • Add all remaining crab pieces into the wok to fry
  • Do not overcook, fry until half-cooked then remove and drain
local_fire_departmentHigh heat to 160 deg, medium heat to fry
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Watch out

Do not overcook the crab pieces during frying as they will finish cooking when simmered in the sauce later, otherwise the meat will become tough and dry.

Ingredients:Cooking oil (500 ml)crab
Tools:wokSkimmertongs
07
Active Cooking
00:06:02
  • Keep some of the oil used for frying crab in the wok
  • Pour in the blended spice paste and stir-fry to release aroma
  • Stir-fry patiently until the spice paste becomes quite dry
  • If it feels lacking oil, add appropriate oil, stir until moisture evaporates and aroma emerges
local_fire_departmentMedium heat stir fry
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Watch out

Stir continuously over medium heat so the dense spice paste does not burn on the bottom of the wok, otherwise it will develop a bitter burnt taste.

Ingredients:dried chiliesred chiliChili PadiGarlicred oniongingergalangallemongrass stalksCandlenutsdried small shrimp
Tools:wokspatula
08
Active Cooking
00:06:33
  • Pour the prepared sauce mixture into the spice paste in the wok
  • Continue stir-frying to mix evenly
  • Stir-fry until oil separates and color turns darker red, completing the sauce frying
local_fire_departmentMedium heat stir fry
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Watch out

Stir constantly after adding the sauce mixture as sugar-heavy sauces scorch very quickly, otherwise the sauce will turn bitter and smell burnt.

Ingredients:plain tomato saucechili sauceoyster saucered bean pastesugarSalt
Tools:spatulawok
09
Active Cooking
00:06:52
  • Add about 1.5 bowls of stock or water into the wok
  • Turn heat to high
  • Bring to a rolling boil
local_fire_departmentHigh heat to boil
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Watch out

Pour stock in gradually while stirring to prevent splattering and lumps, otherwise the sauce will not mix evenly.

Ingredients:chicken broth / stock (1.5 cup)
Tools:wok
10
Active Cooking
00:07:12
  • Place the fried crab into the boiling sauce
  • Cover with a lid
  • Simmer over medium heat for 2 to 3 minutes
  • Open the lid when time is up, taste test
local_fire_departmentMedium heat simmer
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Watch out

Keep heat at medium during simmering so the sauce reduces properly without burning, otherwise the sauce will evaporate too fast before the crab absorbs flavor.

Ingredients:crab
Tools:Lidwok
11
Active Cooking
00:07:46
  • Pour in the extracted lemon juice, stir well to add a hint of acidity
  • Pour in the whisked egg liquid
  • Gently toss and stir until the egg is cooked through and the sauce becomes rich
  • Turn off heat and prepare to dish up
local_fire_departmentMedium heat
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Watch out

Pour the whisked egg in a slow, circular stream and do not over-stir, otherwise it will dissolve into cloudy strands instead of forming rich ribbons.

Ingredients:limeEgg
Tools:wokspatula
12
Active Cooking
00:08:06
warningStay safe

Use heat-resistant gloves or tongs when handling heavy hot cookware to avoid severe burns.

  • Transfer the cooked chili crab into a stainless steel plate or deep bowl
  • Drizzle the remaining rich sauce from the pot over it
  • Sprinkle a little chopped scallion on top for garnish
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Watch out

Handle hot serving dishes carefully and use oven mitts if necessary to prevent burns when transferring heavy food from the wok.

Ingredients:crabspring onion (1 piece)
Tools:tongsServing Dish

groceryAll Ingredients

crab1 piece
dried chilies5 piece
red chili3 piece
Chili Padi3 piece
Garlic3 piece
red onion1 piece
ginger1 piece
galangal1 piece
lemongrass stalks1 piece
Candlenuts3 piece
dried small shrimp10 g
lime2 piece
Egg1 piece
spring onion1 piece
plain tomato sauce2 tbsp
chili sauce2 tbsp
oyster sauce1 tsp
red bean paste1.5 tsp
sugar4 tsp
Salt0.5 tsp
tapioca starch50 g
chicken broth / stock1.5 cup
Cooking oil500 ml

blenderAll Tools Needed

chopping boardknifebowlspoonblendercleaverSkimmerwoktongsspatulaLidServing Dish