Spicy crab, a Singaporean specialty

Ingredients

• 1 kg of whole, live crab (preferably stone crab)
• 2 tablespoons of neutral oil paint
• 1 small onion, finely chopped
• 2 cloves of garlic, chopped
• 2 tablespoons of hot pepper paste (adjust to taste)
• 1 tablespoon of soy sauce
• 1 tablespoon of ketchup
• 1 tablespoon of sugar
• 250 ml of water
• 1 egg
• One handful of fresh cilantro
• 2 green lemons, cut into quarters

Place the crab in the freezer for 20 minutes to immobilize it, then quickly kill it before proceeding.

Cut the crab, keeping the juice: remove the apron under the shell, discard the top of the shell, and then the gills. Separate and set aside the claws, then cut the body in half lengthwise, and then each half in half if desired.

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until softened.

Add the chili paste, soy sauce, ketchup, and sugar, then let it cook for a few minutes until the mixture is fragrant.

Add the crab pieces with their juice and water, making sure to coat them thoroughly.

Cover and let simmer for 10 to 15 minutes, until the crab is cooked through.

Beat the egg, then add the sautéed vegetables and gently stir while slowly pouring in the egg to form ribbons. Let it cook for about 30 seconds.

Remove from the heat, sprinkle with cilantro, and serve with lime wedges.