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 ...

Add the chilli, ginger, garlic ... Generously the divide the crab and sauce into four bowls and throw a handful of sambal over the top. In a bowl, mix the desiccated coconut, the lemon juice ...

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.

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 ...

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).

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 ...