Chili crab

Preparing the crab:

1. 1Remove the crab's shell.
2. 2Wash thoroughly, scrubbing to remove impurities, then remove the gills.
3. 3Cut the crab into pieces using a sharp knife.
4. 4Refrigerate the pieces until ready to use.

Preparing the other ingredients:

1. 5Wash the chilies and remove the stems.
2. 6Peel the garlic, shallots, and ginger, then roughly chop them.

Preparing the spice paste:

1. 7Bring a small pot of water to a boil.
2. 8Add the dried chilies and remove from the heat.
3. 9Let soak for 10 to 15 minutes, until softened.
4. 10Place the chilies in a blender with the taucu, garlic, shallots, and ginger.
5. 11Blend until you get a smooth paste, then set aside.

Cooking:

1. 12Heat the oil in a wok over medium-high heat.
2. 13Add the belachan and cook, mashing it with a spatula, until it releases a toasted aroma, about 2 minutes.
3. 14Add the prepared spice paste and cook, stirring constantly, until it darkens slightly, about 3 minutes.
4. 15Add the tomato purée and mix while cooking until the mixture starts to release its oils, about 4 minutes.
5. 16Add the sweet chili sauce and mix.
6. 17Add the crab pieces, then pour in a glass of water.
7. 18Stir to coat the crab well with the sauce.
8. 19Reduce the heat to maintain a simmer and cover.
9. 20Cook until the crab turns bright red and is fully cooked, about 7 to 8 minutes.
10. 21Crack the egg directly into the sauce and gently whisk it in to create a creamy texture.
11. 22Adjust the seasoning with vinegar and sugar to taste.
12. 23Transfer to a serving plate and garnish with fresh cilantro and finely sliced chives.
13. 24Serve with steamed buns (mantou) for dipping.