I first heard of a dish called Chilli Crab a few years ago, and was told it was the ‘signature dish of Singapore.’ Since the advent of Instagram, I’ve seen this particular Cup Noodle variety dozens of times and always have been quite curious about it. Let’s take a look at this regional Cup Noodles variety!
Here’s the back of the cardboard outer (click image to enlarge). Contains seafood. To prepare, add contents of liquid sachet and boiling water to line. Re-cover and let steep for 3 minutes. Stir well and enjoy!
The cup under the cardboard outer.
Detail of the lid (click image to enlarge).
The seasoned noodle block.
A little bit of the bits and pieces loose in the cup.
The liquid sachet.
An oily paste with a very nice crab and chilli scent.
Finished (click image to enlarge). Added sliced green onion, coriander, sweet onion and claw shaped fish cake with a dash of Tabasco sauce. The noodles are their usual good-natured selves, hydrating nicely with a thin Cup Noodles gauge and good quantity. The broth is interesting – it has a sweet and spicy taste and a good thickness to it. The flavor is excellent. The supplied bits of fish cake did really well too. 4.0 out of 5.0 stars. EAN bar code 8888279102067.
Want to try your hand at making Singapore’s Chilli Crab at home? This book has a recipe for that as well as many others!
I recently became a fan of KF Seetoh – and here he is, cooking some Singapore Chilli Crab!
