Singapore Chili Crab (Singaporean Whole Mud Crab in Sweet Spicy Sauce)

Clean the 1200 g mud crabs, pat them very dry with paper towels, and cut them in half.

Lightly crack the claws with the back of a knife so the sauce can reach the meat.

Heat a wok over medium heat, add oil, then add 1.5 tablespoons garlic and 1 tablespoon ginger.

Stir-fry for about 30 seconds, keeping them pale and fragrant rather than browned.

Add 4 tablespoons ketchup, 3 tablespoons chili sauce, and 1 tablespoon sugar, then lower the heat to medium-low.

Cook for 1 minute until the sharp tomato smell softens and the sauce looks glossy.

Add the crab and turn the pieces gently through the sauce, then pour in 300 ml chicken stock.

Cover and simmer over medium heat for 8 minutes, until the shells turn red and the joints look cooked.

Mix 1 tablespoon starch with water to make a slurry, then stir it in gradually.

Stop when the sauce lightly coats a spoon, because adding it all at once can make the sauce pasty.

Beat 1 egg and drizzle it slowly around the edge of the wok over low heat.

Let it sit for 10 seconds, then stir in broad strokes to form soft ribbons and serve with bread or rice.