May 29, 2009
Chili crab is a famous seafood dish served in Malaysia and Singapore. There is a controversy over whether this dish was invented by Singaporeans or Malaysians. It is made with hard-shell crabs, and cooked in thick gravy with a tomato chili base. It is a favorite at seafood restaurants.
Nowadays, the dish has many incarnations: some are packed with fresh spices like galangal, ginger and turmeric, some are sweet-sour and rosy with tomato, others are ribboned with beaten egg, and still others carry the sting of chili oil. Chilli crabs are often served with a few slices of French bread or mantou (Chinese buns) to aid the eater in soaking up and eating the tomato chili sauce. Normal white bread may be used.