Ingredients
Scale
- 2 lb. crab of your choice
- 1/2 yellow onion, sliced
- 1 tablespoon garlic, minced
- 1 teaspoon ginger, minced
- 1 dried chili / 2 bird’s eye chilies
- 3 tablespoons chili paste / sriracha sauce
- 1 teaspoon shrimp paste
- 4 tablespoons ketchup
- 3 tablespoons thin soy sauce
- 1/4 cup warm water
- 4 tablespoons sugar
- 2 eggs
- 2 tablespoons cilantro leaves, chopped
Instructions
- Break the crab up into sections and smash the claws a little to help it absorb flavor
- Blend the onion, ginger, garlic, chili/sriracha sauce and shrimp paste into a fine paste
- Saute the paste over medium high heat in a wok, stir-frying until it cooks down
- Add ketchup, soy sauce, water and sugar and stir to combine
- Add crab and stir to coat evenly then let it sit and cook covered, for about 15 minutes over medium heat
- Once the crab is red and cooked, uncover and break the eggs, stirring to combine with the rest of the sauce to thicken it and add more substance
- Cook for another 5 minutes over medium high heat until the sauce thickens
- Dish the crab, garnish with cilantro and serve hot