Ingredients
3 tbsp. Oil
8 cloves garlic, chopped
8 fresh Red chili, chopped
2 eggs
2 spring onions, sliced
1 ginger, grated
2 tablespoon lime juice
2 table spoon sugar
4 tbsp ketchup
1 teaspoon corn flour (substitute with corn starch)
1/4 teaspoon sea salt
Mix the following for the sauce:
1 cup water
4 tablespoons ketchup
2 table spoon red chilly sauce
2 tablespoons sugar
1 teaspoon corn flour
1/4 teaspoon salt
Method
Heat the oil in a wok over high heat, Add garlic and stir-fry for 1 minute, Add the chilly, stir-fry till fragrant.
Add the crab. Let it simmer, gently stirring occasionally for around 10 minutes, when the crab shells are nice and red. Mud crab may take a little longer. Add sauce ingredients.
Add small amounts of water if the sauce starts to caramelize. Remember this should be a thick sauce that sticks to the crab shells.
Break eggs, Toss in the beaten egg and stir in for around 30 seconds. You may like to have ½ a teaspoon of corn flour in a little hot water (1 tablespoon), just to toss in if the sauce does not thicken enough. Stir in the coriander and chopped spring onions.
