Ingredients:

  • Mud crab ( 800 gm to 1kg), well washed and chopped into sections. Shell fractured in larger areas
  • 2 brown onions, peeled and chopped
  • 8 Jalapeno red chillies
  • Belacan, thumb size piece
  • ½ tbsp vinegar
  • 90 ml (6 tbsp) oil
  • 1 tbsp tomato paste
  • 400ml tomato puree
  • 60 ml (4 tbsp) light soy sauce
  • 120 ml (1/2 cup) tomato sauce
  • ½ tsp salt
  • 4 tbsp sugar
  • Water
  • ¼ tsp corn or potato starch, mixed in ½ cup of water
  • 1 egg
  • Coriander leaves, to garnish

 
Method:

  1. Blend onions and chillies in a food processor for 30 seconds.
  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.
  5. Add tomato sauce, and light soy sauce.
  6. Add crab pieces and continue to cook over high heat until shell turns red.
  7. Add starch.
  8. Add egg and stir through gently.

    Garnish with fresh coriander leaves.