Ingredients:

• 1 kg – crabs, washed, cleaned and cut into pieces
• 5 tbsp – Corn flour
• 5 cups – oil, for deep frying
• 1 – egg, beaten
• Ingredients A:
• 3 tbsp – ground chillies
• 1 tbsp – chopped Ginger
• 2 tbsp – Garlic and shallots, chopped
• 2 tbsp – Tomato paste
• Ingredients B:
• 2 cups – water
• 1 tbsp – lea and perrin sauce
• 2 tbsp – Sugar
• 1 tsp – sesame oil
• 1 – Chicken cube, crumbled
• To taste – salt

Method:

1. Heat oil until very hot, sprinkle corn flour onto crab pieces and shake well.
2. Deep fry the crabs for 1 minute, dish out and drain.
3. Leave 4 tbsp of oil in a wok. Saute ingredients A, until fragrant. Then add crabs and ingredients B. Mix well.
4. Cover and cook for 3 minutes, until crabs are cooked.
5. Lower fire and mix in the egg.
6. Taste and dish onto serving plate.
7. Serve hot with rice.

Recipe courtesy of Sudha Mohan