Singapore Chili Crab

Ingredients

• 4 live mud crabs (about 2 lbs total)
• 3 tablespoons vegetable oil
• 6 cloves garlic, minced
• 2 inches fresh ginger, minced
• 4 red chilies, sliced
• 1/2 cup tomato ketchup
• 1/4 cup rice vinegar
• 3 tablespoons brown sugar
• 2 tablespoons light soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 large eggs, lightly beaten
• 4 green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Clean crabs thoroughly and chop each crab into 4-6 pieces, cracking claws slightly to allow sauce penetration.
2. Heat oil in a large wok or heavy-bottomed pan over high heat.
3. Add garlic, ginger, and chilies, stir-fry for 30 seconds until fragrant.
4. Add crab pieces and stir-fry for 3-4 minutes until shells turn bright red.
5. In a small bowl, whisk together ketchup, rice vinegar, brown sugar, and soy sauce.
6. Pour sauce mixture over crabs and toss well to coat evenly.
7. Add cornstarch slurry and stir continuously for 2-3 minutes until sauce thickens.
8. Slowly drizzle beaten eggs into the wok while stirring gently to create silky egg ribbons.
9. Cook for another 1-2 minutes until eggs are just set.
10. Remove from heat and garnish with green onions and cilantro.
11. Serve immediately with lime wedges and plenty of napkins.