Chili Crab

Method

1. 1

   Blend the garlic, ginger, shallots and chilies into a rough, wet paste.

2. 2

   Heat the oil in a wok until shimmering and fry the paste until fragrant and a shade darker, about 3 minutes.

3. 3

   Stir in the tomato paste and ketchup and fry 2 minutes more, until the raw tomato smell cooks off and the paste deepens.

   💡 Rushing this step leaves a sharp, tinny sauce — let the tomato actually cook.

4. 4

   Pour in the stock and sugar, bring to a boil, then add the crab pieces. Cover and cook 8–10 minutes, turning once, until the shells turn deep red-orange.

5. 5

   Stir the cornstarch slurry into the gravy and simmer until it thickens enough to coat the crab.

6. 6

   Take the wok off the heat and drizzle in the beaten egg in a thin stream, stirring once, slowly, so it sets into loose ribbons.

   💡 One slow stir is enough — attack it and you get scrambled-egg soup, not silk.

7. 7

   Serve immediately, straight from the wok, with fried mantou or crusty bread for the gravy.