Chilli Crab
A Fiery Favourite of Southeast Asia
Few dishes capture the spirit of Southeast Asian cuisine quite like Chilli Crab — a rich and mouth-watering dish that embodies the region’s love for bold flavours and communal dining. Whether you’re by the seaside in Malaysia or a bustling hawker centre in Singapore, the sight of a freshly cooked crab bathed in spicy, tangy sauce is sure to draw smiles (and hungry stomachs).
Chilli Crab holds a special place in both Malaysian and Singaporean culinary traditions. It’s believed to have been created in the 1950s, when a simple idea — stir-frying crab with chilli and tomato sauce — turned into a beloved classic. The recipe evolved over time, with each cook adding their own touch: a little more sweetness here, a hint of heat there, a generous ladle of sauce everywhere.
The Flavours Behind the Fire
At its heart, Chilli Crab is a balance of sweetness, savour, and spiciness. The sauce — thick and luscious — combines ingredients that define Southeast Asian cooking.
Mud crabs are the traditional choice, prized for their firm, juicy flesh that holds up beautifully in the sauce. Regardless of the species, the real star is that irresistible gravy — a perfect match with mantou buns. Italicise "mantou" as well.
The Flavours Behind the Fire
At its heart, Chilli Crab is a balance of sweetness, savour, and spiciness. The sauce — thick and luscious — combines ingredients that define Southeast Asian cooking.
Mud crabs are the traditional choice, prized for their firm, juicy flesh that holds up beautifully in the sauce. Regardless of the species, the real star is that irresistible gravy — a perfect match with mantou buns. Italicise "mantou" as well.