One of Singapore’s only original dishes is also the dish that draws food lovers from all over the world, hungry for a taste of Singapore’s famous chilli crab. It was created in 1950 by Singapore chef, Cher Yam Tian with her husband, Lim Choon Ngee. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. Despite it’s misleading name, Chilli crabs are not very spicy at all!
The Singaporean version
Since the dish originated from Singapore, there has not been much modification aside from a upgrade in cooking techniques.
Where it is sold
– Roland restaurant (the originator!)
– Kim’s place
– Mattar Road Seafood Barbecue
How to cook it
It’s really hard to whip up a good chilli crab, but that never stopped housewives from trying! Here are a few recipes that might whet your appetite and get you going!