Ingredients

•    1.5 kg (3 1/4 lb) crabs, cleansed and cut into pieces
•    6 tablespoons lard*
•    1 egg, beaten

A
•    1 tablespoon chilli sauce
•    2 tablespoons light soya sauce
•    1/4 teaspoon salt
•    1 tablespoon sugar
•    1/2 teaspoon msg
•    2 tablespoons vinegar
•    8 teaspoons tomato ketchup
•    1 teaspoon sesame oil
•    340 ml (12 fl oz) water

B
•    4 cloves garlic
•    10 shallots
•    1/2 thumb-sized piece ginger

C
•    2 tablespoons cornflour
•    4 tablespoons water

Preparations

1.    Mix A in a bowl for the sauce.
2.    Pound B to a fine paste.
3.    Blend C in a separate bowl for the thickening.
4.    Heat 6 tablespoons of lard* in wok and fry paste till fragrant. Add crabs and one-third of the sauce. Stir-fry for 2 minutes over high heat.
5.    Add the rest of the sauce; stir and cover wok for 10 minutes. (Do not remove the lid).
6.    Pour in thickening and stir well. Add beaten egg, mix thoroughly with the chilled crabs and remove to a serving plate. Serve at once.

* Lard can be replaced with cooking oil