Singapore Chilli Crab

I love the flavour of Crab, but I am always disappointed how hard it is to get the meat out of the Shell.

When I had it in a restaurant in the Maldives once, it was not only expensive and a complete folly, but very messy to eat.  Which is of course not very attractive when eating out.

Nevertheless I couldn't resist making this dish at home and indulging without worry that I will get the sauce all over my top. There must be as many recipes for Singapore Chilli Crab as there are Crabs in the Sea, but this is my version.

Ingredients:

1 Cooked Brown Crab, cleaned and segmented into 4 pieces, 
plus the 2 claws and the shell meat reserved
4 Birds Eye Chillies, finely chopped
1 Onion, finely diced
1 inch of Ginger, peeled and grated
4 Garlic Cloves, finely chopped
200ml Tomato Passata
1 tbs Rice Wine Vinegar
1 tbs Soy Sauce
1 tbs Fish Sauce
1 tbs Oyster Sauce
1 tbs Tomato Ketchup
1 tbs Palm Sugar
1 tbs Cooking Oil
1 Egg
Fresh Coriander for garnish

Heat a Wok and pour in the Oil. Add the Garlic and Ginger and Stir fry for a couple of minutes to soften but not colour. Add in the Onion and keep stirring until these soften too. Last the Chillies go in. Fry Fry Fry and then turn the heat down a little and add the Tomato Passata, Ketchup , Oyster Sauce, Soy Sauce, Fish Sauce, Palm Sugar and Vinegar. 
Taste and make sure the balance of the 4 'S' (sweet, sour, spicy and salty) is good.
Bring back to a high heat and stir in the Crab segments and claws. Heat them through and then fold in the meat from the Shell. I then added one Egg and stirred that through to enrichen the sauce and because it is an authentic ingredient.
Serve on a warmed Platter and garnish with Coriander Sprigs.
Get your hands involved in this delish dish.