Black pepper crab is the unofficial national dish of Singapore, made by stir-frying crab pieces with black pepper, garlic, shallots, and oyster sauce over high heat. The dish is seldom prepared at home, but people can easily find it at numerous street stalls and seafood restaurants.

Once the crab is cooked, it is often garnished with coriander leaves and paired with rice on the side.

Like many other dishes in Asia, chilli crab started as a street food item, but it has eventually become so popular that today it is considered to be the national dish of Singapore. It consists of a stir-fried crab covered in a succulent, spicy sauce.

The story of chilli crab's origin is a well-known anecdote - it was invented in the 1950s by Cher Yam Tian, who wanted to modify her stir-fried crab recipe by adding bottled chili sauce into the dish. The result was so delicious that her family persuaded her to start selling the dish, so chilli crab began its way to become the signature dish of Singapore. 

Bún riêu is a crab-based Vietnamese noodle soup. The dish is made in several versions, but the most popular one is made with a tomato base and goes under the name bún riêu cua. The soups are prepared with different broths, but they are always infused with crab paste and come served with vermicelli noodles, while the toppings typically include crab meat, pork, tofu, tomatoes, blood jelly, and a selection of fresh greens such as perilla or bean sprouts.

The combination of sweet and sour flavors make bún riêu one of the favorite noodle dishes in the country.

Poo cha (a.k.a. poo ja) is a Thai dish consisting of stuffed, deep-fried crabs. The dish is best prepared with fresh crabs that are steamed, and the meat is then removed and flaked before it is combined with pork, shrimps, soy sauce, garlic, fish sauce, and various other spices and seasonings.

The mixture is then stuffed inside crab shells, which are occasionally steamed before they are deep-fried. The crabs are usually served with a dipping sauce on the side.

This Singaporean dish consists of crispy fried prawns that are doused in a rich combination of butter, crushed and toasted cereals, curry leaves, and chilis. Even though it is easily prepared at home, the dish is a staple at hawker centers and restaurant throughout Singapore and Malaysia.

Cereal prawns are occasionally served topped with a heap of toasted, almost sand-like cereals, and they are always enjoyed hot.

Sinigang na hipon is a Filipino shrimp soup characterized by its sour and strongly savory flavor. In addition to shrimp, this dish contains a great variety of vegetables, including onions, tomatoes, string beans, banana peppers, water spinach, taro, radishes, and ladies’ fingers, with ginger and fish sauce being added for extra flavor.

Sinigang’s signature sour flavor comes from tamarind, but other natural souring agents, such as green mango, guava, santol, calamansi, bilimbi, or pineapple can also be used. Sinigang na hipon is very popular in the Philippines, where it is considered a homemade specialty. 

This simple Thai stir-fry combines glass noodles and whole shrimps. The dish is usually prepared in clay pots with larger tiger prawns or freshwater shrimps and comes topped with soy sauce, peppercorns, coriander, and ginger, while variations may include bacon slices, oyster sauce, garlic, shallots, or different herbs and spices.

Although it is believed that the dish was created under Chinese culinary influence, it is now a staple in numerous seafood restaurants in Thailand.

Miến xào cua is a traditional dish of stir-fried glass noodles and crab meat. Other ingredients that are commonly used in the dish include wood-ear mushrooms, shiitake mushrooms, carrots, and bean sprouts. The ingredients are stir-fried in a big pan, then dressed with a combination of lime juice, minced garlic, sugar, water, and fish sauce.

Once done, miến xào cua is garnished with chopped green onions and cilantro before serving. This traditional dish often appears in restaurants, but it's also prepared at home for special occasions.

Kepiting saus Padang is a traditional seafood dish. It consists of crab that's served in spicy Padang sauce. Mud crabs or blue crabs are usually used for the preparation of this dish. They're boiled in hot water until fully cooked (they will turn red), then shortly simmered in the sauce.

The spicy Padang sauce is usually made with a combination of shallots, garlic, ginger, candlenuts, chili peppers, turmeric, onions, kaffir lime leaves, bay leaves, ketchup, and oyster sauce. It's often enriched and thickened with lightly beaten eggs.