Spicy Singapore Chili Crab

To make chili paste, blend together the chilis, onion, garlic, ginger and salted soy beans.

If needed, add 1-2 tbsp water. This is your desired texture.

On the vegetable oil, fry your chili paste on medium heat for five minutes. Stir frequently to prevent burning. After five minutes, lower the heat and keep cooking for another five minutes. When the oil surfaces, the chili paste is ready.

Add all of the crabs except for the top shell parts into the paste, and mix well. Cover the pan and cook the crabs for 2 to 3 minutes on low heat.

Add hot water and the top shells. Cover and cook for another ten minutes on medium heat.

After ten minutes, if you'd prefer more gravy you can add water. Add salt and sugar. Cover and cook for ten more minutes, on low heat.

Add ketchup, chili sauce and stir. You can check the taste now, and add sugar or salt according to preference.

Dilute the cornflour in 2 tbsp water. Increase the heat under the pan to medium, and slowly add the cornflour thickener. Afterwards add two beaten eggs, and turn off the heat immediately. The gravy should be thick, but not sticky.

Your Singapore chili crab is ready! You can serve it with steamed or fried mantou.