Chili crab is a famous seafood dish served in Malaysia and Singapore. There is a controversy over whether this dish was invented by Singaporeans or Malaysians. It is made with hard-shell crabs, and cooked in a thick gravy with a tomato chili base. It is a favourite at seafood restaurants.
Nowadays, the dish has many incarnations: some are packed with fresh spices like galangal, ginger and tumeric, some are sweet-sour and rosy with tomato, others are ribboned with beaten egg, and still others carry the sting of chilli oil. Chilli crabs are often served with a few slices of French bread or mantou (Chinese buns) to aid the eater in soaking up and eating the tomato chili sauce.
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