Ingredients
A.
1 tablespoon chilli sauce
2 tablespoon light soya sauce
1/4 teaspoon salt
1 tablespoon sugar
1/2 teaspoon msg
2 tablespoons vinegar
8 tablespoons tomato ketchup
1 teaspoon sesame oil
340ml water
B.
4 cloves garlic
10 shallots
1/2 thumb-sized piece ginger
C.
2 tablespoons cornflour
4 tablespoons water
Oil
1.5kg crabs, cleaned and cut into pieces
1 egg, beaten
METHOD
1. Mix A in a bowl for the sauce.
2. Pound B to a fine paste.
3. Blend C in a separate bowl for the thickening.
4. Heat 6 tablespoons of oil in wok and fry paste till fragrant. Add crabs and one-third of the sauce. Stir fry for 2 minutes over a high heat.
5. Add the rest of the sauce; stir and cover wok for 10 minutes (Remember not to remove the lid).
6. Pour in thickening and stir well. Add beaten egg, mix thoroughly with the chillied crabs and remove to a serving plate. Serve hot.