Serves 4

2 live Sri Lankan crabs (mud crabs), cleaned and separated into pincers, top shell and quarters

2 cups seafood stock

2 tablespoons oyster sauce

1/2 cup tomato ketchup

4 tablespoons tamarind juice

2 teaspoons potato starch, mixed with a little water

1 egg, beaten

Sugar to taste

Salt to taste

Handful coriander leaves, washed and torn

1 cup oil

SPICE PASTE

Grind together:

1 onion, peeled and sliced

4 shallots, peeled and sliced

6 cloves garlic, peeled

1 knob ginger, peeled

1 knob galangal, peeled

8 red chillies, sliced

8 dried cillies, soaked until soft

Heat a wok on high heat until smoking hot. Add 1/2 cup oil and toss in the crab pieces, mixing briskly for about 8 seconds. Remove crab and set aside. Wipe wok clean, reheat on medium heat until smoking hot and add 1/2 cup oil. Add in the Spice Paste and gently fry until fragrant about 8 minutes. Add the salt, sugar, oyster sauce and tomato ketchup with a little of the seafood stock and mix well. Add the rest of the stock and crab, stir well and cover the wok and cook for about 2 minutes. Add the tamarind juice and potato starch mixture and stir well until thickened. Drizzle in the beaten egg while stirring, and combine well. Use 2 spatulas if you have to. Cook for further 1 minute. Dish out onto a serving platter, garnish with coriander and serve immediately. Delicious with steamed or fried mantou buns.

Photo courtesy of Red House Seafood