Cooking Ingredients:
100 g Chef Justin’s Chilli Crab Paste
200 ml Water
80 g Tomato Ketchup
         

Mix the above ingredients together (chilli crab sauce)
30 ml Cooking Oil 
3 g Shredded Ginger
1 Live crabs (500- 700 grams)
1 Egg Beaten
10 g Corn Starch with a little water as thickening agent
Garnishes optional: Shredded red chili, shredded spring onion and coriander leaves

Cooking Instructions:

1. Clean and cut the crabs into pieces and crack the claws.

2. Heat up the wok to medium heat with some oil add in ginger, fry until fragrant then add in the crabs stir fry for 3 minutes then add in the chili crab sauce, bring it to a boil and cover with a lid and simmer for 20-25 minutes.

3. Adjust the seasoning to your taste. Off the fire add in the beaten egg mixture, turn on the fire and stir gently, next thicken with corn starch to a good consistency.

4. Garnish with red chilli, spring onion and coriander. Serve with deep fried Man Tou.

Chef Notes: You can use Lobster, King Prawns.

Nutrition Facts (Serving Size: 32g)

Calories / Energy: 70 kcal. Total Fat: 5 g   (6%). Saturated Fat: 3 g   (15%). Trans Fat: 0 g. Cholesterol: 6 mg   (2%). Sodium: 890 mg   (39%). Total Carbohydrate: 29 g   (3%). Dietary Fiber: 3 g   (11%). Total Sugars: 6 g. Includes Added Sugars: 2 g   (4%). Protein: 1 g. Vitamin D: 0 mcg   (0%). Calcium: 30 mg   (3%). Iron: 0.5 mg   (3%). Potassium: 115 mg   (2%)

*Percent Daily Values are based on a 2,000-calorie diet.

PASTE INGREDIENTS:
Tomato Sauce, Chilli Sauce, Palm Oil, Chilli, Onion, Garlic, Salt, Candle Nut (Aleurites Moluccanus), Ginger, Turmeric, Shrimp Paste,  Plum Sauce, Dried Shrimp, Chicken Stock, Sugar.

Product does not contain pork or lard. Gluten Free.