Singaporean Chilli Crab - cooking recipe

Ingredients

4 large crabs, about 3 lb
3/4 cup boiling water
2 medium onions, chopped
1 inch piece fresh ginger, grated
3 bird's eye chilies, finely chopped
3 garlic cloves, finely chopped
1 stalk lemongrass, chopped (tender inner leaves)
1 teaspoon shrimp paste (optional)
3 green onions, chopped
2 teaspoons cornstarch
3 tablespoons oil
1 tablespoon grated palm sugar (or brown sugar)
3 tablespoons tomato paste
1 egg, lightly beaten

Preparation

Clean the crabs.
Heat the oil in a wok or large skillet and stir fry the onion, ginger, garlic, lemon grass, shrimp paste (if using) and two-thirds of the chillies for two minutes.
Add the crab and boiling water, reduce the heat and cook 8 minutes longer. Transfer the crab to a plate.
Chop the crabs into 4 to 6 pieces with a large cleaver, leaving the legs attached. Crack the claws with a mallet or pestle.
Mix the cornstarch into a little cold water.
Add the sugar and tomato paste to the wok and combine well.
Add the cornstarch solution and continue stirring until the mixture thickens.
Add the lightly beaten egg, stir continuously to form small tiny strands.
Return the crab to the wok, stirring until well-coated with the sauce.
Place on a serving platter and garnish with the green onions and remaining chillies.
Serve hot.