A homecooked local dish of The Chilli Crab: Stir fried in a semi thick chilli paste. This is my mum's version and unlike those found in restaurants which are usually sweet yet spicy. This is pure spiciness. (Me being a non-spicy lover - this dish is cater to my tastebuds. =P)
Comparing this to most Chilli Crabs served in Singapore. This is definitely top of my list and no matter the versions crabs are cooked. From butter to salted egg yolk to chilli to pepper. This ranks as number one. Though the salted egg yolk one comes in a close second. =)
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