Joanna James
Singapore is any food lover's paradise, and the seafood here is some of the world's best. From the spicy heat of chilli crab to the satisfying crunch of cereal prawns, Singapore has a wide variety of dishes that will leave you wanting more. No matter if you are a local or just visiting, these five seafood dishes are some you simply can't do without.
Black pepper crab is a dish that says much about Singapore's love of strong flavours. This legendary dish is made by stir-frying pieces of crab with black pepper, shallots, garlic, and oyster sauce, all cooked in high heat. The result is an aromatic crab dish that has swept the locals off their feet. Served over rice, it's the kind of dish you'll be returning to again and again. Although it is not something that you would typically make in the home kitchen, you can readily get it at nearly any seafood restaurant or street vendor in the city.
Chilli crab is not just a dish; it's an experience. Considered Singapore's national dish, it combines crab richness with chilli, garlic, ginger, and fiery tomato sauce heat. The sauce is heavy and thick and clings to the crab to form a messy, delicious, and completely satisfying meal. It was discovered by Cher Yam Tian in the 1950s when she added bottled chilli sauce to her stir-fried crab, and instantly, it was a hit. A famous seafood restaurant in Singapore, which is the Ministry of Crab, offers their take on this iconic dish. It is normally served with fried buns (mantou), which you can use to scoop up the sauce.
Cereal prawns is a Singaporean innovation that combines the crunchiness of fried-to-perfection prawns with the sweetness of butter, curry leaves, and toasted cereal. The prawns are crunchy on the outside, juicy inside, and topped with a crunchy, buttery sauce that you can't possibly keep away from. It's the textures, the various contrasts, that make it so addictive. Even though you can prepare it at home, cereal prawns are a common fixture at seafood eateries and hawker centres throughout Singapore.
Sambal stingray is one of the dishes that is simple but full of flavor. The stingray is grilled and served with a spicy hot sambal sauce consisting of chilli, shrimp paste, and lime juice poured over it prior to serving on a banana leaf. The fish is tender and has a smoky flavor from grilling, and the sambal has a hot flavor which is enhanced by the natural flavor of the stingray. It's usually served with lime wedges, onions, and an imported dipping sauce to heighten the experience.
Fish head curry is among the Singaporean dishes that articulate the multiculturality of the nation in terms of bringing together Indian and Chinese culinary cultures. It is prepared by cooking fish heads slowly in a thick, creamy curry gravy seasoned with coconut milk, tomatoes, and a blend of spices such as cumin, turmeric, and coriander. It makes a warm, satisfying stew filled with flavour. While the concept of the fish head might not necessarily be all that attractive to everybody, the tender fish head meat served with the piping hot, rich curry is an experience in itself that paints the picture of the harmony of flavours Singapore is so well known for.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
