Cut and clean the crab. 2. Brush a deep bottomed pan and add the oil and heat on a high flame. 3. When the oil is boiling hot, add the pieces crab and fry. 4. Take the pieces of crab out after 2 ...

The shell itself can be kept along with any other shells for flavouring a soup or sauce. Chop the main body into four pieces. Heat both of the oils in a wok or large deep frying pan. Add the crab ...

And that is the modern-day chilli crab that Singapore loves - stir-fried crab swimming in a thick, sweet and savoury sauce, typically served with fried or steamed buns called mantou. "The eggs ...

Sweet chilli sauce is the base for an easy, sticky dressing for salmon, broccoli and nutty freaked in this main course salad.

For those of you unfamiliar with Singaporean Chilli Crab, it’s basically crab stir-fried in a tasty tomato and chilli sauce. Although chilli is used, the sauce is not spicy, but rather mild and sweet.

The cheapest plate of flying noodles comes with standard hor fun gravy and toppings ($6), though you can get the fancier chilli crab sauce-drenched version with prawns and lala ($9) or crayfish ($16).

Despite the whopping price tag, this was a seriously impressive dish. It came with two halves of a crayfish, a handful of lala, and plenty of chilli crab sauce— but unfortunately no actual chilli crab ...

adding egg to the chilli sauce to make it look better. A chilli crab dish in the tradition of the late Cher Yam Tian’s version. Over in Malaysia, Weng Fung Seafood restaurant in Langkawi came up ...

Best eaten with steamed or fried man tou (buns) dipped into the delicious chilli crab sauce, this local delicacy can be enjoyed in the comforts of your home! Together with an array of numerous other ...