Singapore-style chilli seafood

Borough Market

Borough Market

Premium Supplier 1st February 2024
Borough Market

Borough Market

Premium Supplier

Singapore-style chilli seafood

60 min

From Borough Market, Jeremy Pang's sticky, sweet, salty, savoury, eggy seafood treat, perfect for Lunar New Year


  • 1 dressed crab
  • 900ml chicken stock
  • 2 eggs, well beaten
  • 8 whole prawns


  • ½ tsp belacan shrimp paste
  • 5 Thai shallots or 2 banana shallots
  • ½ thumb of galangal or ginger, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1 lemongrass stalk, bashed and finely chopped
  • 1 bird’s eye chilli, finely chopped
  • 1 large tomato, diced


  • 1 tsp tomato puree
  • 1 tbsp tomato ketchup
  • 2 tbsp sweet chilli sauce
  • 1½ tbsp rice vinegar
  • 1 tbsp palm sugar or brown sugar
  • 1 tbsp light soy sauce
  • 1 tbsp kecap manis (sweet soy sauce)
  • ½ tsp sea salt


Blitz the paste together in a food processor or pound in a pestle and mortar until smooth. Mix the sauce ingredients together in a bowl.
From the dressed crab shell, separate out the white meat from the brown meat. Keep the shell to add to the sauce later.
Butterfly the prawns using scissors, keeping the shell and head on. Devein the prawns, then score their flesh 4-5 times horizontally to allow them to butterfly easily when cooking.
In a large thick-based wok or pan over a medium heat, heat 2-3 tbsp vegetable oil. Add the paste and fry for 8-10 mins, stirring occasionally, until fragrant and aromatic and the liquid has reduced.
Now pour in the sauce and stir through to combine with the cooked paste.
Once the sauce is vigorously boiling, add the chicken stock. Add the brown crab meat into the sauce, together with the empty crab shell. Turn the heat up high and bring to a boil. Once boiling, turn the heat down to medium-low and simmer for 30 mins.
Just before finishing, turn the heat up to a medium heat, then place the butterflied prawns into the stock to boil for 4-5 mins, depending on their size. This should reduce the sauce to a silky, syrupy consistency.
Add the white crab meat into the sauce for the last minute.
Remove the sauce from the heat. Plate up the prawns and remove the crab shell. Then, just before serving, pour the beaten egg into the hot sauce in one go.
Give it one gentle stir then pour the sauce with its fresh whisps of ‘eggy-ness’ over the prawns to finish.
Garnish with fresh coriander and serve with fried bao.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.