Singapore Chili Crabs

Ketam Sos Chili

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Preparation info
  • Makes

    2 to 3

    servings as part of a multi-dish meal
    • Difficulty

      Easy

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

  • About

Chili crab is unofficially the national dish of Singapore, a food-obsessed where locals still debate which is “number one” into the wee hours of the night. This recipe, with its copious amount of gravy, is modeled after Mellben Seafood’s version, which is served with piles of fried bread cubes to sop up the sweet, spicy gravy. A modern dish that fuses the best of the traditional (a Malay-style spice paste, rempah) and new (ketchup).

Yes, ketchup. After all, ketchup’s ancestry can be