Chili crab is a seafood dish from Singapore. Mud crabs are frequently used in a semi-thick, sweet and savory sauce based on tomato and chili, and the chili crab is not a very spicy dish, despite its name.
Chili Crab is a definite favorite among both locals and tourists. It is easy to see the crab’s moist and distinctly sweet meat stir-fried in a thick, savory sauce made from a blend of chili paste, tomatoes, and eggs.
The Chili Crab in Singapore strikes the perfect balance between sweet and spicy. The dish is listed at number 35 on the World’s 50 most delicious foods compiled by CNN Go in 2011.
About Singaporean Chili Crab Recipe
You can’t visit Singapore without rolling up your sleeves and diving into a plate of the iconic Singaporean Chili Crab. Chili Crab is one of Singapore’s national dishes. Crabs are served in a massive puddle of tomato sauce that is sweet, spicy, tangy, and often thickened with egg.
Though the shell of the crab is prepared smashed, you have to dig in, and you can use a chopstick or your fingers and suck out every morsel of succulent, sweet crab. In 1956, Cher Yam Tian started selling stir-fried crabs mixed with bottled chili and tomato sauce from a pushcart with her husband, Lim Choo Ngee. This was an improvised recipe; there was no bottled chili sauce in the original.
Chilli crab was introduced as one of Singapore’s National Dishes by the Singapore Tourism Board and can be seen throughout the island in seafood restaurants. As a means of savoring the juicy crab meat with its sweet and spicy chili sauce, it is traditionally consumed with bare hands.
Other popular Singaporean seafood dishes are the following.
- Sambal Stingray
- Black Pepper Crab
- Oyster Omelette
It is possible to divide Singaporean food into five kinds: meat, seafood, rice, noodles, dessert. Singapore is known for its seafood in particular. Today, the Singaporean Chili Crab has been making a name globally.
For more Asian seafood recipes, click here for more information.
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