Three Ways To Eat Chilli Crab In Singapore | Singapore Hour

Key Concepts

• Crab farming in Singapore
• Chilli crab variations and history
• Peranakan cuisine
• Singaporean food culture
• Michelin Bib Gourmand hawker stall
• Evolution of crab dishes
• Crab as a Singaporean identity marker

Crab Farming and Sustainability

Shannon farms crabs in Singapore using a unique "crab condominium" system, where each crab is housed in a separate stacked drawer. This allows her to farm about 200 crabs in a limited space. She mentions that her largest male thunder crab gains approximately 30% in weight with each moult. Shannon also conducts workshops to teach others how to build crab condos, aiming to make crab farming a hobby and prevent crabs from becoming too expensive, like lobsters. She has about 175 workshop graduates, with some raising up to 50 crabs each. She believes that making crab farming accessible can help preserve crab as a part of Singaporean culture.

Peranakan Chilli Crab

Shannon visits her grand-aunt's restaurant, Daisy's Dream Kitchen, to learn about their Peranakan-style chilli crab. Roy, Daisy's son, explains that the recipe originated when they wanted to eat crabs at home, and Ah Ma (Grandmother) created a unique spice mix (Rempah). The Peranakan style incorporates Chinese, Malay, and Indian influences. Their version differs from others by including Taucheo (fermented soybean paste) and a rich, aromatic rempah made from fresh and dried spices. Roy emphasizes the importance of preserving family recipes passed down through generations. The Peranakan chilli crab is described as slightly sour and more savory.

History and Evolution of Chilli Crab

Shannon meets with food writer and blogger Dr. Leslie Tay to discuss the history of chilli crab. Dr. Tay recounts the story of Madam Cher from Roland Restaurant, who started frying crabs with chilli and tomato sauce in the 1950s, selling them from a pushcart before opening Palm Beach Seafood Restaurant. Chef Hooi is credited with adding eggs to the dish, incorporating Cantonese cooking techniques and creating the modern-day version of chilli crab. Dr. Tay argues that while Malaysia may have its own chilli crab, Singapore is where it became famous and part of the national identity.

Crab Curry and Culinary Heritage

Chef Mano, who earned two Michelin stars, prepares crab curry, drawing inspiration from his Chettinad roots in South India. He recalls growing up eating crab curries on Sundays and the flavour combination of crab curry with Nasi Kerabu. At his restaurant, Thevar, he uses European techniques to create a unique biryani, layering it with crab stock made from the crab curry. Chef Mano emphasizes the importance of preserving culinary history while creating new dishes and showcasing heritage flavours.

Hawker Stall Chilli Crab

Shannon visits Newton Food Centre, where Desmond runs a Michelin Bib Gourmand-recognized hawker stall selling affordable chilli crab. Desmond explains that his parents initially sold drinks and beer before transitioning to seafood. He adjusts the spiciness of his chilli crab to cater to tourists. He emphasizes the importance of using live crabs and fresh ingredients. Desmond also mentions the popularity of black pepper crab and salted egg crab. He finds it rewarding when tourists return after years, remembering his food.

Conclusion

Shannon concludes that chilli crab is more than just a dish; it's a symbol of Singaporean food culture and how people come together to share a meal. She highlights the diversity of crab dishes, from heritage kitchens to modern restaurants and hawker stalls, each telling a different story while remaining deeply Singaporean.