Chilli crab is perhaps the dish most synonymous with Singapore. It’s found all over the island, from hawker stalls to fine diners, as well as being the most popular Singaporean dish abroad. I’ve played around with recipes for Singaporean chilli crab since I had my first plate of it in Ponggol many years ago, and I’ve finally distilled it down to this version which is super simple with all the flavour I remember from the old Ponggol days. The secret is to use a good hot sweet chilli sauce with a bit of a punch, I often use Lingham’s but there are several available. I love a full-bodied rosé with spicy dishes; and Le Sabbie dell’Etna Rosato from Firriato works a treat with this chilli crab. Crabs are one of the easiest seafoods to clean, see the video below for a step-by-step guide.
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