The dish was created around 1950’s and it is still famous throughout South East Asia today. The crab is divine but the sauce is the star—sweet yet savoury, slightly spicy and supremely satisfying. You will get it all over your fingers as you crack open the crab shells, and it is simply impossible not to lick it all up.
You will go back for more, dipping fried or steamed buns, called mantou, to soak up the sauce—a delightful blend of our enhance chili crabs recipe.