Chili Crab

Yet another national dish of Singapore, chili crab is literally the number one culinary export of Singapore to the rest of the world. Invented in the 1950s, this dish consists of mud crabs fried in a sweet and savory sauce consisting of tomato, vinegar, sambal sauce, and egg.

I tried this dish at Red House Seafood, coincidentally well-known for its chili crab across Singapore. However, I am not a big fan of seafood, so was not expecting to enjoy this dish from the beginning. The crab is also typically served with mantou, fried buns.

Personally, I really liked the sauce that came with the crab - the sauce is, after all, what the dish is known for. After deciding that the texture of the crab wasn't for me, I decided to just dip the mantou in the sauce and eat it.

Be ready for a messy time eating the crab (as expected), but after seeing the satisfaction of others in my group who quickly cleaned their plates, I would think that chili crab is something seafood-lovers would not want to miss in Singapore!