5~ 6 tbsp oil
600g 2~3 fresh crabs
Paste (pound coarstly)
2 tbsp bean paste (or in Hokkien "tau cheo",
it is made from yellow dried soy
beans that have been fermented
and salted)
4 cloves garlic
8 pcs shallot
20g ginger
Sauce
8 tbsp tomato sauce
2 pcs red chilies, seeded and quartered
1 tbsp sugar, or to taste
1 pc egg
200 ml water
1. When oil is hot, add paste and stirp-fry it until
fragrant
2. Add tomato sauce and red chilies, fry for about
1 minute and add crabs for about 2-3 munites.
3. Add sugar to taste
4. Close wok with cover and turn the flame down to
cook for about 10~15 minutes or until crab meat
turns from translucent to white
5. Turn off heat and add egg to thicken the
sauce, mix well.
6. Serve with plain rice