Chilli crab

Chilli crab is a Southeast Asian seafood dish that is widely associated with the cuisines of both Malaysia and Singapore. The widely known version of chili crab today could be traced back to the 1950s in Malaysia and Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet, and savoury tomato-and-chilli-based sauce. The Portuguese introduced chili pepper to Malacca in the 16th century. Before chili peppers, peppercorn was used by the Malays to add heat and spice to their meals. The earlier version of the dish known as ketam balado, is a drier version cooked in balado, a type of hot and spicy mixture originating from Minang cuisine, of West Sumatra, Indonesia.[a] Berlada is a spice mixture in Malaysian cuisine that is eaten with all kinds of vegetables and protein.[citation needed]

Source: Wikipedia