Crabs - 1 kg - cleaned
Brown onions - 2 - roughly chopped
small red chillies - 8 choppe
Vegetable oil - 125 ml
Shrimp paste (belacan) - 3 tsp ( Optional but to get Singapore chilly carb authentic taste this has to be used)
Tomato puree - 250 ml
Light soy sauce - 1/4 cup or 60 ml
White sugar - 1 tbsp
Tomato paste - 1 tbsp
White vinegar - 2 tsp
Salt - 1/2 tsp
coriander leaves - for garnishing
Clean and cut the crab into quarters. Crack the claws to allow the flavors to penetrate. Set aside.
Place the onion and chilly in a food processor and process to a puree.
Heat the oil in a wok over medium-high heat. Add the onion and chilly puree and the shrimp paste, and fry for 6-7 minutes until most of the liquid has evaporated and the paste begins to change color. Add the tomato puree, soy sauce, sugar, tomato sauce, tomato paste, vinegar and salt, and mix through.
Add the crab pieces and cook, covered, over a medium heat for 8-10 minutes, turning occasionally, until the shells turn red and the crab is cooked through. Garnish with coriander.
In the original Singapore version an egg is stirred thru and tossed lightly to coat.