.@ieatishootipost's original chilli crab recipe is the bomb.
The only place in Singapore I know which is still serving the original chilli crab is Roland restaurant . The original version is not as spicy and heavy and is sweeter than the current day version. The sauce is meant to complement and highlight the natural sweetness of the crabs. I came across this version recently during a recent fishing trip to Sarawak and really enjoyed it. I am guessing that the original chilli crab idea might have made its way to Sarawak in the early days before the newer version and stayed that way till today. Personally, I prefer this over the eggy sambal version because I can enjoy the natural sweetness of the crabs. Serve with toasted french loaf and eat on wooden bench for an authentic 50’s chilli crab experience!