Chilli Crab

🔥 Prep

• Rinse the 1 kg Mud Crab under cold water, split it into halves, and crack the claws to allow the sauce to penetrate.
• Mince the 3 pcs garlic finely.
• Grate the 20 g ginger.
• Beat the 1 pcs egg in a small bowl until smooth.
• Combine 1 tbsp cornstarch with 200 ml water in a cup to form a slurry.
• Measure out 200 ml tomato sauce and 100 ml chilli sauce, setting them aside for later use.

🔥 Cook

• 1. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat until the oil begins to shimmer.
• 2. Add the minced 3 pcs garlic and grated 20 g ginger, stir-frying for 30 seconds until fragrant.
• 3. Pour in the 200 ml tomato sauce and 100 ml chilli sauce, stirring to combine, and bring the mixture to a gentle boil over medium heat for 2 minutes.
• 4. Add the cracked 1 kg Mud Crab pieces to the wok, tossing to coat evenly in the sauce, and cook for 5 minutes on medium-high heat, allowing the crab to turn bright orange.
• 5. Push the crab to the sides of the wok, pour the beaten 1 pcs egg into the center, and scramble quickly for 1 minute until just set, then mix it through the sauce.
• 6. Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 200 ml water) and continue to cook over medium heat for 3 minutes, or until the sauce thickens and glossily coats the crab.
• 7. Taste and adjust seasoning if needed; optionally add a pinch of sugar or salt, then remove from heat.

🔥 Serve

• Transfer the chilli crab to a large serving platter, drizzling any remaining sauce over the top.
• Garnish with chopped spring onions and fresh cilantro for added color and freshness.
• Serve hot alongside steamed jasmine rice or soft mantou (Chinese buns) to soak up the delicious sauce.
• Provide lime wedges on the side for guests to add a bright citrus kick if desired.