Singapore Chilli Crab Mini Puffs

Singapore Chilli Crab Mini Puffs

The ideal finger food for gatherings – Singapore chilli crab in bite-sized puffs!

Ingredients

1 packet 24cm x 24cm puff pastry, store-bought

Filling:

• 200g crab sticks, cut into 1cm pieces

• 2 tbsp oil

• 2 cloves garlic, peeled and finely minced

• 4 cm ginger, peeled and finely minced

• 200g chilli crab paste

• 1 spring onion, white portion only, sliced thinly

• 2 small eggs, lightly beaten in a separate bowl

• 1 stalk Chinese coriander, finely chopped

Preparation Tip:
To save time, purchase store-bought empty pastry shells. Heat up as per packet instructions. Allow pastry to cool for 1 minute before filling the shells.

Method

1. Heat up oil in a small saucepan; sauté garlic and ginger for 2 minutes until aromatic. Add in chilli crab paste and cook for 5 minutes, stirring continually until it is combined.

2. Cook crab sticks for 1 minute. Using a fork, whisk in beaten egg and stir continually until it coagulates. Toss in spring onion. Turn heat off immediately.

3. Preheat oven to 180°C at least 10–15 minutes.

4. To bake mini puff shells: Work with 1 piece of pastry at a time; keep the rest frozen. Using a round 6.5cm cutter, cut out discs in puff pastry. Do the same with a 5cm cutter. Dip your finger in water and rub along the entire edge of the larger dough, then lay the smaller piece on top.

5. Pat top dough lightly so that it sticks to the bottom piece. Repeat until pastry shells are assembled. Brush pastry with egg wash using a pastry brush (optional).

6. Bake 10–15 minutes until pastry puffs up and turns golden brown. Allow them to cool for 1 minute.

7. Spoon 1 teaspoon of filling into shells until two-thirds full. Garnish with coriander. Serve immediately.

Makes: 20 mini puffs

🦀 Takeaway

These Singapore Chilli Crab Mini Puffs bring local flavour to any festive table — crispy, savoury, and perfectly portioned. They’re an effortless way to impress guests with a taste of Singapore’s signature dish, minus the mess.