Singapore Chilli Crab

Instructions

1. 1

   Clean crabs thoroughly, remove top shell, and quarter each crab. Remove gills and rinse well. Pat dry with paper towels.

2. 2

   Heat wok over high heat and add vegetable oil. When oil is smoking, add crab pieces and stir-fry for 3-4 minutes until shells turn bright red. Remove and set aside.

3. 3

   In the same wok, reduce heat to medium and add minced shallots, garlic, ginger, and chopped chillies. Stir-fry for 2 minutes until fragrant.

4. 4

   Add tomato ketchup, chilli sauce, rice wine, soy sauce, and sugar. Stir well to combine all sauce ingredients.

5. 5

   Pour in chicken stock and bring mixture to a simmer. Mix cornstarch with 2 tablespoons of water to create a slurry.

6. 6

   Return crabs to the wok and toss to coat with sauce. Cover and simmer for 8-10 minutes until crab meat is fully cooked.

7. 7

   Add cornstarch slurry and stir gently until sauce thickens to coat the back of a spoon.

8. 8

   Turn off heat and slowly drizzle in beaten egg while stirring gently to create silky egg ribbons in the sauce.

9. 9

   Add spring onions and give a final toss. Season with salt if needed.

10. 10

    Transfer to a large serving platter, garnish with fresh coriander leaves, and serve immediately with mantou buns or French bread.