Food is our common ground, a universal experience 
All of you who like spicy food are in for a treat if you try this one. The Singapore Chili Crab is a dish that originated in Singapore in the year 1950. It was invented by the famous Singaporean chef, Cher Yam Tian and her partner and husband Lim Choon Ngee when they used to run the Palm Beach Seafood restaurant in Singapore. Widely popular in Singapore and its surrounding countries and regions,
the Singapore Chili Crab can be found in the best of restaurants as well as hawker stalls all over the city. And before you people think that this dish is spicy enough to bring tears in your eyes, let me tell you that it is not so.
Singapore Chili Crab is moderately easy to make, but the result is worth the effort. The process of cooking can also be subject to some innovation. The spiciness can be increased or decreased according to your own preferences.
Mentioned below are the ingredients and the method that I use to make this seafood delight.
Necessary Ingredients:
Here is a list of the necessary ingredients that you will require to make this dish.
- One Mud Crab sliced into various sections.
- Eight red chilies.
- Two brown onions peeled and chopped.
- One thumb-sized piece of Belacan.
- ½ tablespoon of vinegar.
- One tablespoon of tomato paste.
- Six tablespoons of oil.
- Four tablespoons of soy sauce.
- 400 ml of tomato puree.
- Four tablespoons of sugar.
- ½ tablespoon of salt. Can be increased or decreased if required.
- One egg.
- ½ teaspoon of corn starch mixed with quarter of a cup of water.
- Water
- Coriander leaves to garnish. (Optional)
Directions:
Once all the ingredients are accumulated, you can follow the method of cooking mentioned below.
