Singaporean Chili Crab

Instructions

1. Prepare the crab
   Clean the crabs thoroughly under cold running water. Remove the top shell, gills, and viscera. Cut each crab into quarters with the legs still attached. Crack the claws slightly with the back of a knife to help the sauce penetrate.
2. Make the aromatic base
   Heat vegetable oil in a large wok or deep pan over medium-high heat. Add the minced garlic, julienned ginger, and sliced chilies. Stir-fry for 1-2 minutes until fragrant but not browned.
3. Cook the crab
   Add the crab pieces to the wok and stir-fry for 2-3 minutes until the shells begin to turn red. Make sure to toss and coat the crab pieces evenly with the aromatics.
4. Create the sauce
   Add the tomato paste and stir to coat the crab. Pour in the water or chicken stock, sweet chili sauce, ketchup, sambal oelek, soy sauce, rice vinegar, and sugar. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce heat to medium-low.
5. Simmer to perfection
   Cover the wok and simmer for 8-10 minutes until the crab is fully cooked and the sauce has thickened slightly. Stir occasionally to ensure even cooking and prevent sticking.
6. Add the egg ribbons
   Slowly pour the beaten eggs in a thin stream while stirring gently to create egg ribbons throughout the sauce. This will thicken the sauce and add richness.
7. Finish and garnish
   Stir in the sliced spring onions and cook for another minute. Taste and adjust seasoning if needed. Transfer to a large serving dish and garnish with additional spring onions.