Singapore's famous chilli crab

6 servings

Ingredients

Quantity	Measure	Ingredient
4		Cloves garlic, finely chopped
5		Cm young ginger, roughly chopped
3		Red chillies, finely chopped
¼	cup	Chilli sauce
¼	cup	Tomato sauce
1	teaspoon	Sesame oil
1	tablespoon	Sugar
1	tablespoon	Light soy sauce
1	cup	Chicken stock
1	tablespoon	Cornflour, mixed with 3 tablespoons cold water
1		Egg, lightly beaten
		Salt and pepper to taste
1		Shallot, sliced

Directions

at least 1 gk fresh crabs, cleaned and halved oil for deep frying Deep fry the crabs in hot oil just until bright red. Remove and set aside. Pour out the oil and put ¼ cup fresh oil into the wok. Heat and add the garlic ginger and chilli. Stir until fragrant, then add the chilli sauce, tomato sauce sugar soy sauce and sesame oil. Simmer for 1 minute, then season to taste with salt and pepper. Add the fried crab and stir to coat with the sauce. Put in the chicken stock and cook over high heat for 3 minutes. Stir thoroughly and thicken with cornflour and egg. Season to taste with salt and pepper and sprinkle with shallots.