Chili Garlic Crab On A Vacation Trip Getaway
One of my dear friends, Claudia, recently returned from an amazing vacation in Singapore. Of course, my first and only question of choice was “HOW WAS THE FOOD”. She then took a huge deep breath and began her list of the top foods she had while she was out that way. Here is one of the most amazing seafood dishes Singapore has ever given the world. Coming in at the top of her list is the infamous Chili Garlic Crab with white rice. This has also been one of my most favorite seafood meals to prepare ever since my first time making it in Culinary School a million years ago it seems.
Sweet Chili Sauce Is This Dish’s MVP
The flavoring to this dish is amazing! The crab itself is succulent but added with the tanginess, sweetness, and spiciness of what to me is the most important ingredient is the Mae Ploy Sweet Chili Sauce. I have used this sauce with hundreds of recipes and I’m sure there are a thousand more up for grabs. But this sauce alone is the real reason why this dish hits. The crab shell from its body and legs are cracked open so that the flavor from the sauce can cook within. Each bite gets better from the first so make sure there’s a lot of crab to go around. I’m a super spicy type of guy, so if you are too, then add some cayenne pepper to turn it all the way up another notch… maybe 2! Trust me its better with a kick.
Get All Your Ingredients Ready Set Go
When prepping for the dish, the crab needs to be rinsed thoroughly, then properly cleaned and cracked into sections. I always keep the rich and creamy part of the top shell for the extra crab flavor that you’ll need. If you’re using a wok with a heavy lid, you’ll have to make sure that it’s supported on the stove because moving the crab and all the contents of the dish back and forth will cause spillage. The Mae Ploy Sweet Chili Sauce gives the perfect balance of sweet and sour flavoring. All the ingredients cooking together release an tantalizing aroma. Once this dish is done your entire kitchen will smell amazing!
Where’s The Dish From?
Singaporean Chili Crab was created in Singapore in the 1950’s by the infamous Chef Cher Yam Tian. She spent years experimenting in her kitchen for friends and family, so they continuously gave her feedback on every dish she prepared. She was doing something right because her crab dishes became an instant hit. Since then, her family opened their first restaurant called Palm Beach Seafood. The restaurant immediately gained the country’s attention and Chili Crab became everyone’s favorite dish. My personal take on the dish keeps its originality, but, because I like making some things better, I added garlic to give it a more complete taste.
There’s a ton of ways to make this dish your own. See what you can add to the recipe to make it explode even more with flavor. What flavors do you enjoy the most? Do you like extra spicy, maybe a little sweet, or how about some added umami? Embrace your inner CHEF and let me know how it goes! I want your feedback on this one because I am all about making these dishes better! Leave a comment and drop a picture. Let me know how this recipe turned out for you.
PUT IT IN YOUR MOUTH
DON’T ASK WHAT’S
ON THE FORK
PUT IT IN YA MOUTH!!