Chili Crab being considered as Singapore's national dish. It is usually eaten using no forks and knives and making a bit of a mess is all part of the enjoyment when it comes to eating the chilli crab. Sri Lankan hard shell crabs are often used to prepare this dish, and the chilli paste that deliciously covered the crabs is made from different ingredients, such as onions, garlic, black rice vinegar, fresh ground chilli, tomato paste and so forth. In some Singapore eateries and restaurants, chili crab is served with side orders of man tou (Chinese steamed bun). The man tou is simply dip into the thick gravy for that added enjoyment. Other popular local variations of this national dish is also available, including the famous black pepper crab that is easily found in various seafood restaurants around Singapore.
List of books: Chili,Crab