Singapore-Style Chilli Crab

 1 kg crab

6 chilli peppers (fresh)

1 cm ginger

2 shallot(s) 

8 garlic clove(s)

2 tbsp oil

1 tbsp fermented soybean paste (taucu) can sub with miso

300 g water

2 tbsp sugar

4 tbsp ketchup

1 tsp salt

1 tbsp corn starch

2 tbsp water

2 egg(s)

Clean the crab. Scrub shell with a brush to ensure no impurities. Cut crab into quarters. Crack the shell slightly and leave aside.

Blend chillies, ginger and garlic and shallots. Heat oil in a pan over low heat. Then, sauté blended ingredients until fragrant.

Add in the pieces of crab except for the upper section of the shell known as the carapace.

Add fermented bean paste and continue sautéing for 3 minutes. Add water to the pan and increase the heat to allow it to boil. Then, add sugar, ketchup and salt. Once it boils, place the carapace on top and cover with the lid. Cook at medium heat for 10 minutes

Mix cornstarch and water. Then, add to pan to thicken the gravy. Once gravy thickens, add beaten eggs to gravy and cook for 3 minutes.

Dish it out and garnish with scallions and chilies. Serve with some fried steamed Chinese buns.