Chilli crab singapore

When one mention Singapore, who doesn't know Chilli crab? This popular seafood dish had been around since 1956. Fresh crabs stir-fried in a semi-thick. sweet, tangy, savory, tomato and chilli based sauce which will electrify your palate and satisfy your tastebuds. Arguably one of Singapore's greatest culinary inventions. If you are a fan of seafood, this is one dish that you must try while you're in Singapore. Don't get cheated by it's red and spicy look. Despite its name, chilli crab is NOT…

Famous for its spicy crab flavor, Singapore Chilli Crab is a product of Singapore's thriving cuisine culture. Spicy chili paste, acidic tomato sauce, aromatic spices, and garlic create a rich and savory sauce that the fresh crab cooks in this famous meal. Indulge in a tantalizing dish of spicy and savory crab flesh that soaks up the sauce's rich tastes. Singapore Chilli Crab, a treat for seafood lovers and foodies, is best enjoyed with steaming rice or crusty toast for dipping.

The dish is available at most Singaporean restaurants but if you want to taste it at its best, eat it from the hawker stalls or food courts only.

Click here for our delicious Singapore chilli blue swimmer crab recipe using fresh Western Australian produce »

Singapore chefs share which chilli crab stalls are at the top of their native cuisine hit list

The hype around Singapore Chilli Crab is well-deserved. Discover it for yourself, with this tasty recipe.

Learn to cook easy, authentic Singapore Chilli Crab at home. A flavourful and iconic dish that’s a must-try for any seafood lover!

新加坡辣椒螃蟹简易食谱 Delicious Singapore Style Chili Crab easy recipe for home cooks. Stir fry mud crab and simmered in a flavourful, savoury sweet tomato and chili based sauce. Despite its name, chili crab is not a very spicy dish. Cooked in Song Cho Ideal Stainless Steel Wok. Singapore Easy Home Cooking Recipe. Kid friendly chili crab recipe. Singapore National Day Food.

This Singaporean classic wins hearts with its sweet and savoury, semi-thick sauce that is richened with miso paste, shrimp paste and tomatoes. Craig serves it with crusty bread over the traditional mantou.