CHILI Chilli Crab
Photo taken by Makansutra
This Singapore’s national seafood dish, created in the 50s has a complex sauce redolent with sambal, eggs, stock and hints of vinegar and smoothened by a touch of starch. It is spicy, sweet, umami laden, tomato paste, tangy and savoury all at once. The sweet crabs sitting in the sauce is to be devoured by hand, with a bib ideally. A pincer plier is often provided to crack into the flesh. Breads like mantou are provided and dipping it in the sauce and savouring is a highlight of this dish.
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