Chilli crab
Chilli crab (Chinese: 辣椒螃蟹; pinyin: làjiāo pángxiè; Malay: ketam lada, ketam cabai, ketam cili) is a Southeast Asian seafood dish that is widely associated with the cuisines of both Malaysia and Singapore. The widely known version of chili crab today could be traced back to the 1950s in Malaysia and Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce.
A plate of chilli crab | |
| Type | Seafood |
|---|---|
| Place of origin | Malaysia, Singapore |
| Associated cuisine | Malaysia, Singapore |
| Created by | Cher Yam Tian (Singapore's version) |
| Serving temperature | Hot, with a side of mantou |
| Main ingredients | Crab, chilli, egg |
| Variations | Black pepper crab |
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