Most media outlets say it’s invented by someone. But Chili Crab is also a story about how Ketchup is normalised in Chinese cuisine; particularly in Singapore.
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00:00 Inventors of Chili Crab as reported by the media
00:59 Chili Crab Sauce Recipe
02:09 Tomato Ketchup and its relationship with Chili Crab
03:38 Timeline of Tomato Ketchup in Singapore
05:49 Burger King’s Chilli Crab Burger short review
06:12 Fried Mantou Bun recipe
07:53 Basic crab cake recipe
08:20 Assemble
08:43 Begging
Sheere Ng’s blog post:
CHILI CRAB SAUCE
Sambal
• 3 Red Chilli
• 1/4 Red Onion
• 3 cloves Garlic
• 2cm Ginger
• 1 tsp Salted Soya Beans (taucheo)
• 1 tsp Dried shrimps, toasted
• 1 tsp Belachan, toasted
Other sauce ingredients
• 4 Tbsp Tomato Ketchup
• 4 Tbsp Chilli Sauce
• Sugar to taste
• Salt to taste
• Water, as needed (crab stock is best)
• Cornflour mixed with water, if needed
• 1 Egg, beaten
MANTOU Buns (Makes 4)
• 200g Bread flour
• 1 tsp Yeast
• 90g Water, as needed
• 1 1/3 Tbsp Sugar
• Oil for frying
BASIC CRAB CAKES
• 250g crab meat
• Panko, as needed
• 1 egg
• Salt and pepper to taste
OTHER READINGS AND SOURCES
Johorkaki’s translation and summary of Mdm Cher’s story to Chili Crab
Chopinandmysaucepan’s thoughts on origins
Chinese Cooking Demystified’s Mantou Recipe since I screwed mine up