What Is Chilli Crab?
If you're unfamiliar with Chilli Crab, here's a simple introduction. Singapore's de facto national dish — invented in 1956 by Cher Yam Tian, who cooked mud crabs with bottled chili sauce and tomato sauce for her husband's stall on the beach at Kallang. The dish has since been refined into one of Asia's most complex seafood preparations: live Sri Lankan mud crabs (Scylla serrata, chosen for their thick, sweet meat) are broken apart and wok-fried with a paste of onions, garlic, ginger, and sambal belachan, then sauced with a sweet-savory-spicy tomato-egg gravy that balances all five tastes simultaneously. Eggs are poured in at the end and allowed to set in ribbons through the sauce. The sauce is so exceptional that the mantou buns served alongside exist solely to mop it up — eating chilli crab without mantou is considered a serious oversight.
Where Does It Come From?
Chilli Crab originated in Singapore, Singapore. It's a beloved part of the local food culture and one of the dishes that best represents Singapore's culinary tradition.
What Does It Taste Like?
Chilli Crab has a distinctive flavour. The combination of Live Sri Lankan mud crab, Tomato sauce, Chili paste creates a taste that is characteristic of Singapore's cuisine. First-time tasters find it boldly flavoured and memorable.
How Do You Eat It?
In a large wok or pot, whole crabs cracked at table, mantou to mop sauce
Where Can I Try Chilli Crab?
The best place to try Chilli Crab for the first time is in Singapore, Singapore. If you can't travel there, look for restaurants specialising in Singapore cuisine in your city, or try making it at home using our recipe guide.
Is Chilli Crab Suitable for Me?
Chilli Crab traditionally contains Live Sri Lankan mud crab. Its spice level is 2, which may require adjustment for those sensitive to spice.
Learn More About Chilli Crab
Singapore's de facto national dish — invented in 1956 by Cher Yam Tian, who cooked mud crabs with bottled chili sauce an...
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