Singapore Chilli Crab

Ingredients

2 Mud crab, well washed and chopped into sections
2 brown onions and 2 cloves garlic, peeled and chopped finely (optional, 2 slices chopped ginger)
6 tbsp oil
8 finely chopped red chillies (alternatively use chilli sauce and reduce/omit vinegar and sugar)
½ tbsp vinegar
4 tbsp sugar
Belacan, thumb size piece (optional; orange juice;optional)
1 tbsp tomato paste + 0.5 cup tomato sauce (to taste)
400ml tomato puree (or 2 small finely chopped tomatoes)
4 tbsp light soy sauce (or 1tbsp oyster sauce)
½ tsp salt (omit if using tomato sauce without puree)
Water
2 eggs
Coriander leaves, to garnish

Preparation

Heat oil in a wok and add onion, garlic and chilli.

Add belacan and continue to cook until most of the liquid from the onions evaporates.

Add vinegar, tomato puree, tomato paste, sugar and salt.

Add tomato sauce, and light soy sauce.

Add crab pieces and continue to cook over high heat until shell turns red.

Add egg and stir through gently.

Garnish with fresh coriander leaves.