Singapore Chili OMNI Crab

Recipe by Ben Fuller (@sahavegan)Difficulty: Medium


Cooking time




  • OMNI Crab-style Cakes, 2 packs

  • Red Chilis (deseeded and roughly chopped), 5

  • Garlic cloves (peeled and roughly chopped), 6

  • Shallots (roughly chopped), 2

  • Stalk of fresh lemongrass, 1

  • Ginger (peeled and roughly chopped), 3 Tbsp

  • Groundnut or sunflower oil, 1/4 cup

  • Fermented soy paste or broadbean paste, 2 Tbsp

  • Passata, 1 Cup

  • Sweet chili sauce/Sambal Oelek, 1/2 Cup

  • Tomato ketchup, 3 Tbsp

  • Vegetable Stock, 2 Cups

  • White Miso Paste, 1 Tbsp

  • Rice Vinegar, 3 Tbsp

  • Sugar, 1 and a 1/2 tbsp

  • Corn starch, 2 tbsp mixed with water, 4 tbsp

  • Light Soy Sauce, 3 Tbsp

  • White Pepper, 1 tsp

  • Lime (juiced), 1

  • Cilantro (finely chopped), 100g

  • Spring Onion (finely chopped), 3

  • Salt, to taste


  • Make the paste by adding the chili, garlic, shallots, lemongrass, and ginger into a blender and
    blend into a fine paste, adding a splash of water if needed.
  • Add the quarter cup of oil to a large wok over medium heat. Add the paste and fry until for
    10 minutes or until fragrant and darkened. Stir regularly to avoid burning.
  • Add the soybean paste and passata and fry for a further 3 minutes.
  • Add the chili sauce or Sambal Oelek, ketchup, stock, miso paste, rice vinegar, sugar, corn
    starch slurry, soy sauce and white pepper and leave for 2-3 minutes.
  • Stir through the crab and heat through for 5 minutes.
  • Add the juice of 1 lime and salt to taste. The sauce should be powerful and fragrant.
  • Serve with white rice and garnish with the chopped coriander and spring onions.