Chilli Crab

A common Southeast Asian seafood dish that is connected to both Malaysian and Singaporean cuisines is chilli crab. Often used, mud crabs are stir-fried in a sauce made primarily of tomatoes and chilies that are semi-thick, sweet, and savory.

A well-known anecdote about the invention of chilli crab dates back to the 1950s when Cher Yam Tian wanted to add bottled chili sauce to her stir-fried crab recipe. The outcome was so good that her family convinced her to sell the dish, and thus Singapore's signature dish, chilli crab, was born.

The preparation of chilli crab involves stir-frying the crab in a fragrant blend of garlic, ginger, and shallots, enhancing the dish's aroma. The sauce is the star of the show, crafted with a perfect balance of sweet, sour, and spicy elements. It combines ingredients like tomato sauce, chili paste, soy sauce, and a touch of sugar to achieve that harmonious blend of flavors.

The result is a plate of goodness that brings together the sweetness of the crab meat with the kick of the chili sauce. The vibrant red color of the sauce adds to the visual appeal, making it an appetizing dish to dive into. For the ultimate experience, chilli crab is typically enjoyed with a side of mantou, a soft and fluffy Chinese bun. The mantou is perfect for soaking up the delicious sauce, adding a lovely textural contrast to the tender crab.