Singapore Chili Crab in Sweet Tomato Chili Sauce

What you need

• 1.5 kg (3 lb) mud crabs or blue crabs, killed, cleaned and quartered by the fishmonger
• 6 large fresh red chilies, seeded for less heat
• 4 shallots, peeled
• 5 cloves garlic
• 40 g (1 1/2 oz) fresh ginger, peeled and sliced
• 1 tsp toasted shrimp paste, belacan, optional
• 3 tbsp neutral oil
• 4 tbsp tomato ketchup
• 1 tbsp oyster sauce
• 2 tbsp sugar
• 1/2 tsp salt
• 1 tbsp rice vinegar
• 250 ml (1 cup) water, plus 2 tbsp for the paste
• 2 tsp cornstarch, mixed with 2 tbsp water
• 2 eggs, beaten
• 2 spring onions, sliced

Method

Restated from the original video

1. 1

   Rinse the crab pieces and crack each claw with the back of a cleaver so the sauce can get in.

2. 2

   Blend the chilies, shallots, garlic, ginger and shrimp paste with 2 tbsp water to a smooth paste.

3. 3

   Heat the oil in a wok over medium-low heat. Fry the paste, stirring, until fragrant and the oil starts to separate, 4-5 min.

4. 4

   Stir in the ketchup, oyster sauce, sugar, salt, vinegar and 250 ml (1 cup) water and bring to a simmer.

5. 5

   Add the crab and toss to coat. Cover and cook over medium-high heat until the shells turn bright red and the meat is opaque, 10-12 min. Toss once halfway.

6. 6

   Lift the crab onto a serving platter.

7. 7

   Stir the cornstarch mixture into the sauce and simmer until glossy, about 1 min.

8. 8

   Lower the heat and pour in the eggs in a thin stream while stirring, so they set into soft ribbons, about 1 min.

9. 9

   Return the crab to the wok and toss through the sauce.

10. 10

    Scatter over the spring onions and serve hot, with plenty of sauce.

Imported from yummyble.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.