Singapore Chilli Crab

Created in the 1950s, it’s found all over the island from hawker stalls to fine diners, as well as being the most popular Singaporean dish abroad. I’ve played around with recipes for chilli crab since I had my first plate of it many years ago, and I’ve finally distilled it down to this version which is super simple with all the flavour I remember from the old Ponggol days. The secret is to use a good hot sweet chilli sauce with a bit of punch, I generally use Lingham’s but there are several around.