Singapore chilli crab (Chilli crab)

1. Scrub the crabs well, lift off the top shell, remove the gills, cut the body into quarters and crack the claws with the back of a knife so the sauce can get in.

2. Blitz the shallots, garlic and ginger to a paste.

3. Heat the oil in a wok and fry the paste for 2-3 minutes, then add the sambal oelek and stir for another minute.

4. Add the crab pieces, toss, then add the ketchup, sugar, soy sauce, salt and water; cover and cook for 8-10 minutes until the shells turn bright red.

5. Mix the cornflour with a little water and stir it in to thicken the sauce; then drizzle in the beaten eggs in a thin stream, stirring constantly, so they set into silky ribbons.

6. Serve sprinkled with spring onion and coriander, with fried or steamed mantou buns to mop up the sauce.

Tip: Singapore's national dish: a sweet-spicy tomato and egg sauce, eaten with your hands, crackers and plenty of napkins. Instead of live mud crab you can use frozen large crab claws or king crab.