Singapore Chilli Crab
Any Singaporean will tell you the sauce is the beating heart of Singapore Chilli Crab. It’s an explosion of seafood flavour, less spicy than the name suggests, subtly sweet, deeply savoury. Sauce excellence at its finest!
The crab – Fresh, live mud crab is the traditional crab used, prized for its sweet and meaty flesh. But any big crabs can be used;
The chilli paste – Somewhat like a Thai curry, the base of the sauce is made with fresh chillies and aromatics, all blitzed up to release the fresh flavour; and
The sauce – Many things go into it but three authentic, key ingredients that thrust the sauce to soaring flavour heights: the reserved crab tomalley from inside the crab (“crab mustard”), shrimp paste and ketchup. Read on for why!
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