Chilli crab is a Southeast Asian seafood dish that originated from Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce. Despite its name, chilli crab is not a very spicy dish. It is listed at number 35 on the World's 50 most delicious foods list compiled by CNN Go in 2011.
In 1956, Cher Yam Tian and her husband Lim Choo Ngee began selling stir-fried crabs mixed with bottled chilli and tomato sauce from a pushcart. This was an improvised recipe; the original one did not involve bottled chilli sauce. A successful business selling this dish prompted the establishment of a restaurant, Palm Beach Seafood, along Upper East Coast Road.
In September 2009, Ng Yen Yen, Malaysia's Tourism Minister, controversially claimed that, among other dishes, "chilli crab is Malaysian", accusing "other countries" of "hijacking our food".
Chilli crab has been promoted by the Singapore Tourism Board as one of Singapore's national dishes, and can be found in seafood restaurants all over the island. It is traditionally eaten with bare hands as a means to savour the juicy crab meat with its sweet and spicy chilli sauce. Restaurants often provide wet towels or a washing bowl with lime in order for diners to clean their hands after their meal.
Chilli crab sauce is described as "sensuous" and "sweet, yet savoury", with a "fluffy texture". Mud crabs ( Scylla serrata ) are the most common type of crabs used for the dish, although other species of crab can be used too.
Source: https://en.wikipedia.org/wiki/Chilli_crab
Other useful links:
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.