Singaporean Chilli Crab

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1. 1Step 1: Clean the crabs as you normally do, or ask your fish monger to clean them for you.
2. 2Step 2: Open the top hard shell of the crab using the flap at the back, reserve the shell, and rinse it under running water to remove sand or grit. Remove the gills and wash the crab under running water to remove the slimy stuff in the centre.
3. 3Step 3: If the crab is large, remove the claws separately for easy mixing. Remove the ends of the crab legs that have no meat. Use a meat mallet or the back of a knife to crack the crab legs a little so the sauce can penetrate. Set aside.
4. 4Step 4: If using dry red chillies, remove the stems and tap out the dried seeds (remove seeds to cut down spice). Soak the chillies in hot water for 10 minutes to rehydrate.
5. 5Step 5: In a food processor, combine the peeled onions or shallots, garlic, ginger, and soaked dry red chillies. Puree into a coarse paste without adding water. Set aside.
6. 6Step 6: Mix 1/4 cup of cold water with 2 tsp cornstarch and set aside. Whisk the egg and set aside. If using a chicken stock cube, mix it with some hot water and set aside. Chop the coriander leaves.
7. 7Step 7: Heat a wok on high heat. Add the oil and spread it on all sides to season the wok. Let the oil heat, then add the spice paste. Cook the spice paste for 3 to 4 minutes on medium-high heat until the raw smell leaves and it is cooked.
8. 8Step 8: Add salt and sugar and stir for 1 minute more. Add the cleaned crab (reserving the top shell) and toss into the masala. Stir fry for 2 minutes. Pour in the chicken stock and mix well. Cover the wok and cook for 5 to 6 minutes.
9. 9Step 9: Add the crab shell and gently spoon the sauce over it. Cover again and cook for 4 more minutes. Then stir in red chilli sauce, tomato ketchup, and soy sauce. Mix well.
10. 10Step 10: Stir in the cornstarch slurry a little at a time and mix well; the sauce will thicken instantly. Add the beaten egg slowly and half of the coriander leaves. Mix once and simmer for 30 more seconds while mixing gently. Turn off the heat, add the remaining coriander leaves, and mix well.
11. 11Step 11: Serve with rice, toasted bread, steamed buns, or mantou.