Singapore chili crab - another way

another recipe from picturetherecipe

INGREDIENTS: (serves 2)
* 2 lb. crab of your choice, chopped into sections
* 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
METHOD:
- Break the crab up into sections and smash the claw a little to help it absorb flavors.
- 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 crabs 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 egg, 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 cooks down.
- Dish the crab, garnish with cilantro and serve hot.