Michelin-Starred Singaporean Chili Crab - How To

Michelin-Starred chef Salil Mehta of NYC’s Laut Singapura makes the flavor-packed national dish of Singapore: chili crab. The dish, known for its combination of sweet, spicy, and sour flavors, starts with aromatic shallot, ginger, and garlic. Next, the aromatics are blended with fresh and rehydrated dried chilis and fermented soy beans, creating a rempah (spice paste). Then, Salil breaks down the crab, heats belachan (fermented shrimp paste) in a pan, incorporates the rempah and tomato sauce, and slow cooks the mixture in oil. Salil then adds in sweet chili sauce and adds in the crab, allowing time for the sauce to soak into the shells.

While the crab cooks, Salil prepares steamed buns and a garnish of scallions and cilantro. Salil finishes the dish by removing the crab from the sauce and adding into it a cracked egg to create a velvety texture. Finally, the crab is assembled on a plate, topped with the spicy sauce, garnished with scallion and cilantro, and served with steamed buns. Chef Salil’s vast knowledge of Chinese, Indian, and Malaysian food brings depth and nuance to this classic dish.

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[ArekSuroboyo]

this man gave proper credits to all the respective cultures and origins, a decent guy.

[leehongmeng]

As a Singaporean, I approve of his chili crab! This dish never fails to satisfy me, it's like the holy grail of seafood dishes! For those who havent try authentic chili crab, do give it a try! It's not spicy at all and rather sweet.

[AingEkon]

As a Malay person, all of what he said is true. Honest food here. ❤😊 Never thought I would see 'belacan' there, US nonetheless.
From Brunei here, Greetings brothers and sisters from Malaysia, Singapore, and Indonesia. 👨‍🍳😘

[ca_silverfox]

"Chili crab is the national dish of Singapore"

Hainanese Chicken Rice: Am I a joke to you?

[freddyfrog]

Passing Singaporean. This guy's legit. The from the rempah to the egg.

Also although this dish is extremely rich on its own. You have to have it with the deep fried man tou. The taste when it's together is indescribable.

[chefdan]

I lived there for a few months while the ship i worked on was at the Sembawang shipyard. The best places to eat are the large outdoor food courts where each stall has only a few things on their menu they specialize in. Avoid the restaurants on or around the city center canal/river, as they seem to be tourist traps and are super overpriced. Oh how i miss the chili crabs, oyster omelets, drunken noodles. You could eat like a king for cheap when you find the good food courts. Singapore has been one of my favorite places ever to visit, its a foodies paradise.

[NxNemo]

Why do I watch these videos on an empty stomach...

[garybarawidan]

Can this guy have his own show. He's very likeble and relatable.

[jyunpark]

You know it's legit when they bring out the Asian dishware

[gucciRT]

The “Agak-agak” terms can be applicable at all dishes in asian cuisine 😂

[thomasdraper]

Shout out to this guy for having a Michelin Star

[travollic]

I love that this guy still naming some ingredient in Bahasa:
Rempah - spices
Belacan - shrimp paste

[ckwon]

I’ll never make this on my own, but I’m here regardless

[kayemarshall]

I found myself nodding my head in agreement the whole time, I enjoy his way of cooking so much. it looks scrumdillilicous :)

[Dontdisstheguy]

Cant afford crabs so Imma make this with prawns instead

[ZubierAbd]

I've made this recipe twice now. Fantastic. Reminds me so much of the Chilli Crab I had in Singapore twelve years ago. :)

[harrykong]

This sauce with the crab eggs is amazing

[mathewtoll]

I had a house mate for a couple years and half his conversations were about how good Singaporean chili crab is. Really want to try it

[drakea]

he sounds like he's about to burst up crying

[thegrynne]

Breaking down that crab with a Chinese cleaver. 👌