Sweet Chilli Crab

Preamble

My wife does not like too spicy food. This makes it more difficult for me to treat her to chilli crabs - a local favourite. To this end, I decided to create a chilli crab that is not so spicy in hope that she will enjoy it.

Ingredients

1 Mud Crab
2 shallots (or 1/4 onions) diced.
1 clove garlic, diced
1/2 knob of ginger, diced
2 cups of water
3 tablespoons of oil
1 can tomato paste
2 tablespoons Thai Sweet chili (add more if you desire a more spicy taste)
1 egg (beaten)

Time needed: 40 mins

Preparations:

1. Remove the crab pincers by breaking them from the body.
2. Cut away the legs and back fins and toss them away.
3. Remove the top shell from the crab and wash it.
4. Cut the fresh into quarters and crack the princers.
5. In a wok, turn the fire to high and add in the oil.
6. After the wok is heated, add in the ginger, garlic and shallots and fry for 2 mins.
7. Add the tomato paste, chilli and water into the wok and mix well.
8. Add the crab into the wok and mix with the mixture.
9. Cover the wok, cooking until the crab has turned red. 
10. Remove the cover and add in the egg, stirring all the time (for 1 min)
11. Serve hot.