Chilli crab
Southeast Asian seafood dish
title: "Chilli crab" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["singaporean-cuisine", "malaysian-cuisine", "crab-dishes", "national-dishes"] description: "Southeast Asian seafood dish" topic_path: "general/singaporean-cuisine" source: "https://en.wikipedia.org/wiki/Chilli_crab" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0
::summary Southeast Asian seafood dish ::
::data[format=table title="Infobox food"]
| Field | Value |
|---|---|
| name | Chilli crab |
| image | Chilli crab-02.jpg |
| image_size | 250px |
| caption | A plate of chilli crab |
| country | Malaysia, Singapore |
| national_cuisine | Malaysia, Singapore |
| creator | Cher Yam Tian (Singapore's version) |
| type | Seafood |
| served | Hot, with a side of mantou |
| main_ingredient | Crab, chilli, egg |
| variations | Black pepper crab |
| :: |
| name = Chilli crab | image = Chilli crab-02.jpg | image_size = 250px | caption = A plate of chilli crab | alternate_name = | country = Malaysia, Singapore | region = | national_cuisine = Malaysia, Singapore | creator = Cher Yam Tian (Singapore's version) | course = | type = Seafood | served = Hot, with a side of mantou | main_ingredient = Crab, chilli, egg | variations = Black pepper crab | calories = | other =
Chilli crab (; Malay: ketam cabai, ketam cili) is a Southeast Asian seafood dish that is widely associated with the cuisines of both Malaysia and Singapore. The widely known version of chilli crab today could be traced back to the 1950s in Malaysia and Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet, and savoury tomato-and-chilli-based sauce.
Origins
The Portuguese introduced chilli pepper to Malacca in the 16th century. Before chilli peppers, peppercorn was used by the Malays to add heat and spice to their meals. The earlier version of the dish known as ketam balado, is a drier version cooked in balado, a type of hot and spicy mixture originating from Minang cuisine, of West Sumatra, Indonesia. Berlada is a spice mixture in Malaysian cuisine that is eaten with all kinds of vegetables and protein.
20th century
The origins of the most commonly known version of chilli crab today could be traced back to the 1950s in Singapore and Malaysia. Cher Yam Tian and her husband Lim Choo Ngee began selling stir-fried crabs mixed with bottled chilli and tomato sauce from a pushcart since 1956. This was an improvised recipe; the original one did not involve bottled chilli sauce.{{cite web |url= https://sg.reviewranger.co/singapore/chinese-chili-crab/ |title= What is Chinese Chilli Crab? |author= Jenny Nguyen|date= April 10, 2024 |publisher= ReviewRanger Singapore |access-date=October 30, 2025 |url-status=live |archive-url=https://web.archive.org/web/20251030180458/https://sg.reviewranger.co/singapore/chinese-chili-crab/ |archive-date=October 30, 2025 }} A successful business selling this dish prompted the establishment of a restaurant, Palm Beach Seafood, along Upper East Coast Road. The version most widespread today was created by Hooi Kok Wai in the 1960s, one of four famous Singapore chefs during the era.
Weng Fung Seafood Restaurant in the island of Langkawi, Kedah, Malaysia was first to offer a chilli crab dish in Malaysia since 1958. Weng Fung was established as a Hainanese coffee store in the 1920s. In the 1950s, the second generation converted the coffee store into a seafood restaurant and added a chilli crab dish to their menu, with the dish still being served today in the establishment.
Description
Chilli crab sauce is described as "sensuous" and "sweet, yet savoury", with a "fluffy texture". Mud crabs (Scylla serrata) are the most common type of crabs used for the dish, although other species of crab can also be used.
It is commonly served with a side of either fried or steamed mantou buns, which are used to scoop up the sauce.
Cultural impact
CNN Go listed chilli crab as one of the "world's 50 most delicious foods", at Number 35. The Michelin Guide dedicates a page to chilli crab on their website.
The Amazing Race 25, The Amazing Race Asia 4, and The Amazing Race China 4 featured a task that required contestants to crack a specified amount of chilli crabs. Chilli crab was also featured on the Netflix TV series Street Food in season 1.
Ketam berlada has been recognized as Malaysia's Intangible Cultural Heritage in 2009.
Notes
References
References
- (2023). "Singapore and Malaysia have claimed these 4 dishes. We get to the bottom of the food fights".
- Arokiasamy, Christina. (2017). "The Malaysian Kitchen". Houghton Mifflin Harcourt.
- (28 October 2016). "Singapore's Best Chilli Crab Is in a 60-Year-Old Public Housing Complex".
- "Where To Eat Chilli Crab In Singapore".
- "Chilli Crab". YourSingapore.
- (29 October 2014). "Chilli crab, mantou wow MasterChef Australia's George Calombaris in Singapore {{!}} Singapore Showbiz - Yahoo Entertainment Singapore".
- CNN Go [http://www.cnngo.com/explorations/eat/worlds-50-most-delicious-foods-067535 World's 50 most delicious foods] {{Webarchive. link. (8 October 2011 21 July 2011. Retrieved 11 October 2011)
- Field, Sonya. (29 November 2014). "'The Amazing Race' season 25, episode 9 recap: Committing race suicide". Hypable.
- "Objek Warisan Tidak Ketara".
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