Pineapple Chilli Crab (菠罗辣椒螃蟹)

This is my own creation recipe for chilli crab.  It's something different from the Zi Char Stall.  Try it if you are a crab lover like me :)

Serve 4
Ingredients:
3 Mud Crabs (about 1.2 to 1.5 kgs in total)
1 stalk spring onion
2 Eggs
1 tbsp corn starch + 2 tbsp water (mix well)
1 tbsp Maggie Extra Hot Chilli
1 tbsp Ketchup
1 tbsp Fish Sauce
1 tsp Salt
1 Cup Chicken Stock

Chilli Paste (Blend all together):
2 Red Chlli
8 Birds' Eye Chilli
10 Stalks Dried Chilli (Soak in hot water till soft and drain)
5 cm Old Ginger
1 Red Onions
10 Shallots
5 Garlic
Half a small Pineapple
2 Lemongrass

• Clean and kill crabs
• Heat wok with 5 tbsp oil and add in chilli paste and stir fry over low fire till fragrant (keep stirring till oil appears on top of paste).  Keep stirring to prevent burning.
• Add in Chicken Stock and let it boil.
• Add in crab and stir well.  Cover with lid and simmer for 7 minutes.
• Open lid and stir well and then add in fish sauce and corn starch mixture to thicken the sauce.
• Switch off fire and pour in the eggs.
• Garnish with spring onions and serve.

Usually people eat with deep fried buns but I prefer using normal toast bread to dip the gravy...heavenly!!

Note:
* Adjust hotness based on your own taste.  My recipe are not too spicy.
* You can sprinkle some toasted grinded peanuts onto crab sauce before searving.