Ingredients:

  • 2 to 2.5 lbs (900g to 1.1kg) live crabs, preferably Sri Lankan or local mud crabs
  • 2 tablespoons vegetable oil (30ml)
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 2 inches ginger, grated
  • 2 red chili peppers, finely chopped (adjust for heat)
  • 1/2 cup (120ml) chicken broth
  • 1 cup (240ml) crushed tomatoes (canned or fresh)
  • 3 tablespoons tomato ketchup (45g)
  • 2 tablespoons chili paste (30g)
  • 1 tablespoon soy sauce (15ml)
  • 1 tablespoon sugar (12g)
  • 1 tablespoon cornstarch mixed with 2 tablespoons (30ml) water (for thickening)
  • 2 large eggs, lightly beaten
  • Fresh coriander leaves for garnish

Instructions:

  1. Clean the crabs by rinsing under cold water.
  2. Boil water in a large pot, then add crabs. Cook for 8-10 minutes until shells turn bright orange; remove and cool slightly.
  3. Cut crabs into quarters, removing the claws and cracking shells for easier eating.
  4. Heat vegetable oil in a wok or skillet over medium heat.
  5. Add onion, garlic, and ginger; sauté until fragrant and onion is translucent.
  6. Stir in red chili peppers; cook for another minute.
  7. Pour in chicken broth, crushed tomatoes, ketchup, chili paste, soy sauce, and sugar; stir well.
  8. Bring to a simmer and cook for about 15 minutes to develop flavors.
  9. Mix cornstarch with water; gradually stir into the sauce.
  10. Allow sauce to thicken for a few minutes.
  11. Add the crab pieces to the sauce; gently coat crab with sauce.
  12. Cook for an additional 5-7 minutes, allowing the crab to soak up the flavors.
  13. Slowly drizzle in beaten eggs, stirring gently to create ribbons in the sauce.
  14. Remove from heat and garnish with fresh coriander.