Bird’s Eye Chili Crab

Saw these flower crabs stacked beautifully in the seafood section of the store. Simply couldn’t resist getting it for lunch. Went around to look for the herbs & spices to make the most easiest and most delicious Bird’s Eye Chili Crab dish ever.

You need:

  • 4-5 flower crabs
  • 4 sticks of Bird’s Eye Chilies
  • A stick of Lemon grass
  • 2cm bits of blue ginger
  • 2cm bits of young ginger
  • 4 cloves of garlic
  • 1 large red onion
  • 1 small box of coconut milk
  • A handful of mint leaves
  • 1 teaspoon of shrimp paste(optional)


  • Lightly scrub the crabs. Wash and remove the insides of the crab. You might want to keep the shell of the crab for plating.

  • Crack the pincers with the knife or you can use the stone pestle.

  • Blend the rest of the ingredients except for the coconut milk into a paste.
  • Heat up a pot with any 2tbsp of cooking oil.
  • Sauté the paste until it dries.


  • Add 400ml of water (I added water into the box of coconut milk and used that)

  • Let it boil and add the coconut milk.
  • Add the flower crab into the pot.
  • Move the crabs around and try to coat them with the gravy.

  • Cover the pot and let it boil come to a boil once.
  • You may garnish mint leaves before serving.

  • Food on the table. 🙂

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