Heat a skillet. Add some oil and the crab. Cover and cook. 3. Heat oil in a pan. Add garlic, chilli paste, shallots, chicken stock, sugar, monosodium glutamate or ajino moto and ketchup.

Give it a final toss to incorporate the flavours. 10. Transfer the Singapore Chilli Fish to a serving plate and garnish with the green parts of the chopped spring onions and fried garlic. 11. Serve ...

Starting things off at Singapore's only floating restaurant, Smith Marine, for a Singaporean seafood staple of Chilli Crab. Next it's off to the trendy Tiong Bharu Hawker Centre to sample an array ...

The sauce opened with that characteristic slightly sweet, tomato-forward taste we all love from chilli crab. The heat didn’t start until a few more bites in, and it was the kind that kept building in ...