4-5 flower crabs/mud crabs
1 fresh red chilli – sliced
6 slices ginger – cut into thin strips
3 cloves garlic – minced
3 shallots – sliced thinly
2 tomatoes – quartered
3 eggs – beaten lightly
3 stalks spring onion – cut into 2 inch in lengthwise
2 sprigs coriander leaves – cut into 2 inch in lengthwise
41/2 tbps tomato sauce
2 tbsp Lingham Chilli sauce
1 tbsp oyster sauce
1 tbsp white vinegar
2 tbsp light soy sauce
1 tbsp sugar
1/2 tsp salt
1 tsp chicken powder
4 chilli padi blended with 125 ml water (use fresh red chilli if it is too spicy to your taste)
1) Clean crabs and cut into four. Coat with some corn flour and deep fry till colour changes. Drained and set aside.
2) Heat oil in a wok and saute ginger, garlic and shallots until fragrant. Put in the sauce ingredients, mix well and simmer for 2 minutes. Add in the crabs, stir to mix and combined well with the sauce. Cover wok for about 3 minutes. Uncover and stir briskly once again. Pour in beaten eggs, add spring onions, chilli, stirring to mix with sauce.
3) Dish out to serving plate and garnish with coriander leaves and serve hot with rice or mantau/toasted bread.