The KaiKai Book

Michelin-Starred chef Salil Mehta of NYC’s Laut Singapura makes the flavor-packed national dish of Singapore: chili crab. The dish, known for its combination of sweet, spicy, and sour flavors, starts with aromatic shallot, ginger, and garlic. Next, the aromatics are blended with fresh and rehydrated dried chilis and fermented soy beans, creating a rempah (spice paste). Then, Salil breaks down the crab, heats belachan (fermented shrimp paste) in a pan, incorporates the rempah and tomato sauce, and slow cooks the mixture in oil. Salil then adds in sweet chili sauce and adds in the crab, allowing time for the sauce to soak into the shells. While the crab cooks, Salil prepares steamed buns and a garnish of scallions and cilantro. Salil finishes the dish by removing the crab from the sauce and adding into it a cracked egg to create a velvety texture. Finally, the crab is assembled on a plate, topped with the spicy sauce, garnished with scallion and cilantro, and served with steamed buns. Chef Salil’s vast knowledge of Chinese, Indian, and Malaysian food brings depth and nuance to this classic dish. See more @ https://www.vice.com/en_us/article/epgg4w/singapore-chili-crab-recipe