Chilli crab

Like many other dishes in Asia, chilli crab started as a street food item, but it has eventually become so popular that today it is considered to be the national dish of Singapore. It consists of a stir-fried crab covered in a succulent, spicy sauce. The story of chilli crab's origin is a well-known anecdote - it was invented in the 1950s by Cher Yam Tian, who wanted to modify her stir-fried crab recipe by adding bottled chili sauce into the dish. The result was so delicious that her family persuaded her to start selling the dish, so chilli crab began its way to become the signature dish of Singapore. The dish is served in many restaurants in the country, and since the crab is served in a shell, the consumption of chilli crab is a unique experience. The diners must use their hands to crack the shell open in order to get hold of the tender crab meat hiding on the inside. Usually, mallets or nutcrackers are used to ease the whole procedure. Bread is commonly served together with the crab, and it is mainly used to soak up the delicious spicy gravy.