A flavorful and spicy crab dish inspired by Singaporean cuisine, perfect for a special dinner.
Combine the soy sauce, rice vinegar, catsup, sugar, and chicken broth in a bowl and set aside.
Mix the sauce ingredients thoroughly to ensure a balanced flavor.
Boil water in a large pot and parboil the crab for 3 minutes. Remove and rinse with cold water.
Parboiling helps to loosen the crab meat from the shell, making it easier to handle.
Remove the top shell of the crab and clean out the gills and spongy parts. Crack the claws and cut the body into pieces.
Use a cleaver to crack the claws gently to avoid shattering the shell.
Heat oil in a wok and stir-fry the garlic, ginger, and chili for 1 minute.
Ensure the wok is hot before adding the ingredients to release their full aroma.
Add the crab pieces to the wok and stir-fry for 2 minutes.
Stir-fry the crab evenly to coat it with the aromatic flavors.
Pour the sauce into the wok, reduce the heat, cover, and simmer for 7 minutes.
Stir occasionally to ensure the crab cooks evenly in the sauce.
Stir in the beaten egg and cook until it begins to set, about 1 minute.
Drizzle the egg slowly while stirring to create a silky texture.
Arrange the crab on a platter, pour the sauce over it, and garnish with green onion.
Serve immediately to enjoy the dish at its freshest.
