Preparation info
  • Serves


    • Difficulty


Appears in
Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

Singapore has many extant versions of chilli crab—some with a more sambal-like sauce, others heavier on the ketchup and still others rich with ribbons of beaten egg—invented and evolved by seaside seafood restaurants in the 1950s and 1960s. This is a simple version that emphasises the flavours of the fresh crab and the floral heat of chilli.