Including a recipe for smoked chilli sambal and tomato relish, this Singapore crab recipe will leave you with plenty of goodies to use in future dishes. Chef Anna Hansen is a fan of Singaporean food, in her words:
'This recipe has been evolving since The Modern Pantry opened. Every time I cook it, the wonderful aromas transport me back to happy memories of eating glorious Singaporean food, and although I am certain it is far from authentic it seems to have the same impact on many of our diners. At the restaurant, we serve it with coconut rice and pickled lotus root. Be sure to supply plenty of bibs and fingerbowls when serving!'