😷 Aside from durians, I’ve been thinking back on this green chilli crab that I ate at HolyCrab some months ago. Yup you read that right, GREEN chilli! I usually avoid eating it because I dislike the sharp sourness - I make an exception for jalapeño, don’t ask me why.
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The green chilli sauce here, however, had none of that unpleasant acid, and plenty of yummy from the aromatic spice blend or rempah, scallions, candlenut, lemongrass and two types of green chilli. Kinda like chilli crab dressed in a kebaya. Wipe up the unique sauce with the mantous - here, they fry the kong ba bao buns so you get more surface area 🤤
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This was from a hosted tasting thanks to @burpple and @holycrab.sg.
I have no idea why it's taken me this long to finally pen a review of my favorite dish from the Eatup at HolyCrab, but the Green Chili Crab is quite possibly the most marvelous variant of crab to claw its way out of HolyCrab's tiny kitchen.
A fresh, meaty Sri Lankan crab is steamed to succulent perfection before it's dumped into a sea of ridiculously redolent rempah. The housemade rempah is built from a heady hodgepodge of green chilies, candlenuts, scallions, lemongrass and onions. When it all fries in a massive wok with the crab, the mildly spicy but massively savory sauce gels onto the crustacean like a second shell.
The natural, subtle sweetness of the crab does get lost in the cacophony of flavors, unfortunately, but none of us were complaining as we urgently mopped up every last smidgen of that smashingly savory sauce with HolyCrab's fabulous fried mantous. Holy crab, indeed.
This was a hosted Eatup, courtesy of HolyCrab & Burpple!
Specializing in 9 different flavors of crabs ($9/100g), the note-worthy and unique flavor at Holy Crab is the Green Chilli Crab. Using its homemade spice blend made with 2 types of green chilli, kaffir lime leaves, lemongrass, ginger, candlenut and onion, the aromatic sauce was finger licking good! All crabs are served with a generous amount of sauce, so it makes it hard to resist their Fried Mantous ($4/5 pcs) to wipe out the entire plate!
From all time favourite such as Orgasmic Crab (salted egg) to newer creations like Green Chilli Crab, these delightful crustaceans are sold at $9/100grams.
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Green Chilli Crab uses two types of green chilli, candlenut, lemongrass and kaffir lime leaves, giving it a spicy kick. We can’t resist but to sop up those golden brown mantous ($4 for 5) with the gravy!
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HolyCrab
Address: 2 Tan Quee Lan Street, Unit 01-03, Singapore 188091
#holycrabsg
A different kind of spice. Homemade rempah (spice blend), kaffir lime leaves, lemongrass, ginger, candlenut and onion. If you want something out of the norm then you should try this dish at @holycrab.sg
Order your food from @holycrab.sg and enjoy the drinks from neighbour @joobarsg. Enjoy the popular house brew organic makgeolli or ice blended makgeolli slush while feasting on their delicious crabs.
The homemade rempah made from scratch with green chilli, lemongrass, ginger, kaffir lime leaves, candlenut and onion which gives that omph factor bound to whet your appetite. Besides this redefinition of green chilli crab, the self-taught Chef Elton whips up several rendition of the two-pincer 🦀 at this cozy crab-specialty boutique restaurant along 2 Tan Quee Lan Street #01-03. Other favourites are the white pepper crab, salted egg and balsamic (for vinegar-lovers) Shiok ah!
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Being a crab lover, i think singapore should have more of such restaurant specialising in crabs.
If you're in the mood to try something new, Chef Elton's very unique green chilli flavourbomb sauce should definitely be your top priority. The base rempah features the usual Peranakan suspects – scallions, candlenuts, lemongrass plus a bit of heat from the green chilli. A plate of fried man tous ($1 for 1; $4 for 5) to mop up all that goodness is a must!
