Cooking Ingredients:

• 100g Chef Justin’s Chilli Crab Paste

• 200 ml Water

• 80g Tomato Ketchup
           

  Mix the above ingredients together (chilli crab sauce)

• 30ml Cooking Oil

• 3g Shredded Ginger

• 1 Live crabs (500- 700 grams)

• 1 Egg Beaten

• 10g 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.