Singaporean Chili Crab

Prepare the crab: pull the main shell off the crab. Remove the gray gills and the soft insides. Cut the body into 4 pieces, then crack the legs and claws with the back of a knife or a hammer. Set aside.

In a bowl, mix together tomato sauce, sweet chili sauce, oyster sauce, water, lemon juice, sugar, and cornstarch. Set aside.

Heat oil in a wok or frying pan over medium heat. Fry garlic, ginger, chili, and onions until fragrant.

Increase heat to high. add crab body, legs, and claws.

When the crab is half-cooked, add tomato sauce mixture and the main shell. Bring to a boil. Cover the pan to steam. You can add a little more water if the crab is big and takes longer to cook.

When the crab is cooked, quickly stir in the egg. Continue stirring until it is well-integrated and cooked. Season with salt and pepper.

Arrange the crab on a plate with the main shell on top. Pour sauce all over. Garnish with cilantro.