singapore chilli crab - third way

this recipe is from ferriefoodbox

Ingredients
1.2 catty Mud crab, well washed and chopped into sections
2 brown onions, peeled and roughly chopped
12 red chillies
Belacan, thumb size piece
½ tbsp cider vinegar
1 tbsp tomato paste
400ml tomato puree
4 tbsp light soy sauce
½ tsp salt
4 tbsp sugar
Oil
¼ tsp corn or potato starch, mixed in ½ cup of water
1 egg
Coriander leaves, to garnish

1. Blend onions and chillies in a food processor into a puree
2. Heat oil in a wok and add onion and chilli paste.
3. Add belacan and continue to cook until most of the liquid from the onions evaporates.
4. Add vinegar, tomato puree, tomato paste, sugar and salt and light soy sauce.
5. Add crab pieces and continue to cook over high heat until shell turns red.
6. Add starch
7. Add egg and stir through gently.
8. Garnish with fresh coriander leaves