Singapore Crab
Singapore Crab



  • 1 crab, about 1kg, meat prepared in chunks
  • 2 tbsp veg oil
  • 3 chopped garlic cloves
  • Thumb-sized piece of ginger, finely chopped
  • 2 chopped red chillies
  • 4 tbsp tomato ketchup
  • 2 tbsp soy sauce
  • Handful of coriander, chopped
  • 2 sliced spring onions
  • Rice, to serve
  • Sizzle the garlic, ginger, and chillies in the oil in a wok for a minute or two, then pour in the ketchup, soy, and 100ml of water, and stir well. Toss in the crab meat, stir-fry for 5 mins, and stir to coat with the sauce. Stir through most of the coriander and spring onions.
  • With a pair of tongs, arrange the crab meat on a serving dish, and pour over the sauce. Scatter with the remaining spring onions and coriander, and serve with steamed rice or bao buns.
20 mins
2 serving

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