Chilli Crab Dip with Mantou

An iconic Singapore dish you can now easily dip into from the convenience of your home. An easy dish to whip up, this Chilli Crab Dip is best mopped up with fried pillowy mantou buns.

Serving portion: 1


Corn oil 20g Mantou, steamed, deep fried 20pcs
Sambal chilli 90g Coriander 50g
Whole egg, beaten 80g Spring onions 50g
Crabmeat 500g Red chilli 50g
White vinegar 30g
Sugar 90g
Oyster sauce 90g
Ginger, chopped 90g
Garlic, chopped 90g
Knorr Pronto Tomato 600g


Chilli Crab Dip

  1. Heat up pot with oil, stir fry chopped garlic and ginger till fragrant.
  2. Add in sambal, stir fry till caramelised.
  3. Add in Pronto Tomato Sauce and bring to boil.
  4. Add in oyster sauce, sugar, vinegar and ketchup and let it simmer for 10mins.
  5. Fold in crab meat, let it simmer for 2 mins.
  6. Lastly fold in egg wash.


  1. Heat up deep fryer and deep fry mantou to golden brown.
  2. Remove seeds from red chilli, thinly slice and soak in ice water.
  3. Diagonally, thinly slice spring onions and soak in ice water.
  4. Once garnish is curled up, strain and pat dry.

Before Serving

  1. Fill serving bowl with chilli crab dip.
  2. Serve with fried mantou.
  3. Garnish with chilli, spring onions and coriander.
  4. Ready to serve.

Our products used in this recipe

  1. Knorr Pronto Tomato – 6 x 2kg  View