Referred to as Singapore’s national dish, the Chilli Crab is a treat for seafood lovers everywhere!
While there are several stories floating around regarding the history of this dish, it is believed that the very first version was invented by Cher Yam Tian in the mid 1950s when she used bottled chilli sauce instead of tomato sauce to stir fried crabs. But it is Chef Hooi Kok Wah who is credited with the creation of Singapore chilli crab as we know it today. He created a sourer version using vinegar, sambal, tomato paste and egg white in the gravy.
Chilli Crab is traditionally prepared using mud crabs but you can use any variety; the Australian blue swimmer crabs are also an excellent choice.
The traditional version of Chilli Crab involves a lot of steps starting with deep frying the crab pieces followed by preparing the chilli paste, gravy or sauce and then the crab pieces are cooked and tossed again in the gravy.
Preparing the Chilli Crab sauce is nothing short of a work of art because the final dish needs to have a perfect balance of sweet, spicy, sour and that incredible umami seafood flavour.
The chilli paste is made from ingredients like fresh red chillies, shallots and taucu paste while the sauce is made from several aromatics, tomato paste, roasted shrimp paste, vinegar etc….. Sourcing the ingredients and then preparing the sauce is a time-consuming process which many of us do not want to indulge in.
That’s where Curry Flavours come in!
We’ve taken all the hard work out of your hands so that you can enjoy a delicious bowl of Chilli Crab with minimal or no effort at all. Carefully curated Spice-Blends custom made for specific dishes is just why you need to give this a try!
1. 1 kg crab; each crab cut into 4 equal pieces
2. 100ml cooking oil
3. 500ml water
5. 300gm capsicum; sliced
6. Salt to Season
7. 2 tbsp fresh coriander leaves; finely chopped
1. In a pot, boil the crab pieces, drain and keep aside.
2. Heat oil in a separate pan.
3. Add the diced crab pieces along with capsicum and pan fry lightly for a minute or two. Add the spice mix and water, mix to combine and simmer covered till the sauce thickens up.
4. Taste and season with salt if necessary.
5. Serve warm garnished with coriander leaves.
- Any type of crab can be used but blue swimmer crabs and mud crabs are more delicious.
- Add a dollop of butter in the finishing stages for enhanced flavour.
Delatite Dead Mans Hill Gewurztraminer – Produced in Victoria’s high country, this wine has clean fresh flavours and a crisp acidity that’s refreshing and a perfect match for the Chilli Crab.
Feel Free to Tag us on your photos or ask us any questions you have on our socials