This is one of the iconic dishes out of Singapore that has yet to spread around the world, its tasty, tangy, spicy and oh so messy to eat, but I can never get enough of it. From the time my wife and I had moved to Singapore, we would regularly go out to eat the beautiful dish, weather it be at a nice restaurant or hawker centre, it didn’t matter where, it was just pure joy to eat. Once we moved back to India, I had to improvise and make this at home myself, and if I may say so; it turned out quite tasty, you be the judge of it. Enjoy!

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INGREDIENTS
1-kg Crab, larger the better
2-tbsp. Tamarind paste
1-cup Tomato ketchup
1-tbsp. Soy bean paste
OR
2-tsp. Dark Soy Sauce
2-tbsp. Sugar
1.5-tsp. Corn flour
8 Garlic cloves, sliced
8 Red Chillies, fresh, sliced
1 Egg
1-tsp. Lime Juice
Cooking oil
2-nos. Scallions (Spring onion) cut 1/2 inch pieces
1-cup Coriander leaves, fresh
Salt to taste

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PROCEDURE
1. Wash, clean and dry the crabs well, cut the bodies in half if large, gently bruise the claws and legs with a mallet to crack the shell not to break it apart, use a kitchen towel over the crab so you avoid flying debris all over the kitchen.
2. Mix together the ketchup, tamarind, soy, sugar and corn flower along with 1 cup of water to make a paste. Beat the egg in a bowl and keep aside.
3. Use a large wok, add 4-tbsp. cooking oil, bring to a heat, add the garlic slices and stir fry for about a minute, now add the red chillies. You can use more or less chillies as per your liking.
4. Now add the crab pieces into the wok on a high flame and toss, this should be sizzling, keep tossing till the shells start turning pink, for about a minute or two.
5. Time to add the sauce and salt, reduce the heat to a simmer, cover the wok and cook for about 10 minutes.
6. Add the egg into the wok and streak with a fork, simmer until it cooked, now add the lime juice and stir in the spring onions.
7. Serve in a large dish, sprinkle with coarsely chopped fresh coriander leaves and more fresh scallions.