Singapore Chilli Crab – arguably one of our greatest culinary inventions, it came into being in the mid 50’s when a pushcart owner decided to add some ketchup to the crabs he and his wife were selling. The rest as they say….
Consistently making the world’s top 50 list of foods to try, it is, apparently, the first dish requested by celebrities when they set foot in Singapore, especially the celebrity chefs – that, in itself, is a worthy testament!
Once you have all the ingredients ready, it’s a very quick process.
Now you have to get fresh, uncooked crabs for this, mud crabs are the perfect type. If you don’t fancy battling the crabs, fresh crab meat would be a great alternative.
Growing up in Singapore, one of my favourite treats was heading out to the East Coast Park Seafood Centre. It used to be the place to go for seafood and the star of the show was always the Singapore Chilli Crab. But one never stopped there. A typical order would consist of the chilli crab, a mixed vegetable soup called chap chye, crispy baby squid and kangkung belacan, all served with plain boiled rice. At least these were the dishes I almost always had. Don’t panic, it wasn’t all for me! As with all Asian meals, everyone helps himself to a little bit of everything.
And if you fancy a slightly different kettle of fish, or lobster, you can always check out my twist on this old favourite, the Singapore Chilli Lobster: