Singapore chilli crab

This is my first time cooking Singapore chilli crab, nevertheless it turns out to be fabulous! Get a crab that weighs around 1kg and not lesser cuz anything lesser than that does not have much flesh. My first time chopping crab and I'm so afraid of killing live crab thus I have to pass the honor to my helper. Lol!

Use a toothbrush to brush off dirt from the crab. The hotness or spiciness of this dish will depend on individual preference. Do a tasting before adding too much or too little chilli paste. Isn't it amazing you don't know what you get till you try and get it right?! That's the fun of cooking!

Ingredients:

• large mud crab, cleaned
• 2 brown onions, roughly chopped
• 8 small red chillies, chopped
• 125 ml vegetable oil
• 3 tsp shrimp paste (belacan)
• 250 ml tomato puree
• 60 ml (¼ cup) light soy sauce
• 55 g (¼ cup) white sugar
• 1 tbsp tomato paste
• 2 tsp white vinegar
• ½ tsp salt
• ¼ tsp cornflour or potato starch, mixed with 125 ml water
• 1 egg, lightly beaten
• coriander leaves, to serve

Methods:

1. Remove the crab top shell and chop the crab into quarters. Crack the claws to allow the flavors to penetrate. Set aside.
2. Place the onion and chilli in a food processor and process to a puree.  
3. Heat the oil in a wok over medium-high heat. Add the onion and chilli puree and the shrimp paste, and fry for 6 to 7 minutes until most of the liquid has evaporated
4. Add the tomato puree, soy sauce, sugar, tomato ketchup, tomato paste, vinegar and salt, and mix through. Add combined cornflour and water and bring to the boil.
5. Add the crab pieces and cook, covered, over a medium heat for 8 to 10 minutes, turning occasionally, until the shells turn red and the crab is cooked through. 
6. Crack an egg and stir through the egg. Garnish with coriander.