Singapore is the ultimate destination city for foodies – it’s a melting pot of so many delicious Asian cuisines and cultures, from Chinese and Malay, to Indian and Indonesian. Chicken rice, satay, char kway teow, laksa… the list (and my appetite) goes on! With so much to eat, see and do, Singapore is one of my favourite cities to visit. The incredibly diverse food scene there, with its mix of hawker centres and fine dining, is a huge drawcard for people from all over the world.
And one of the most iconic dishes to come out of the Lion City? Crab. But move over, chilli crab: we’re making TWO VERSIONS of this seafood dish in the showdown you’ve been waiting for. Get set to sink your claws into black pepper crab AND salted egg crab… a true taste of local!
Which recipe excites you the most? Watch the video below for the two Singapore crab recipes you need on your radar…
It’s black pepper vs salted egg in the ultimate Singapore crab recipe contest. Not heard of salted egg crab? Then your life is about to change for the better, my friends, because the flavour is immense. So grab your bib and let’s get cooking at home for this Singaporean seafood showdown.
This black pepper crab recipe transports my tastebuds back to Singapore… and they are REJOICING. The sauce is sticky and glazey, but if you like things sauce-y (with more to mop up with your mantou buns!), then add a little more stock or water towards the end.
Rich, decadent and tasting like nothing else on earth, salted egg yolk crab has become a Singapore cult favourite over recent years, appearing in everything from desserts and fries to steamed buns and curry puffs. So what better way to showcase it than in a Singaporean cuisine classic: crab!
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