2. Preparation

• Prepare the crabs.
  Pre-cook them if you prefer by steaming or deep-frying (after coating with some flour or cornstarch).
  Set aside until needed.
   
• In some cooking oil, fry the belachan until fragrant.
   
• Then , add the diced onions and fry the onions until translucent.
   
• Add the ginger and continue frying.
   
• Add the chilli powder and dash of pepper and continue frying.
   
• Now add the diced garlic and fry momentarily.
   
• Add several tablespoons of tomato sauce.
  This is to taste and so add as much as desired (also for colour).
  Additionally, you can also add some tomato paste.
   
• Add some chicken stock, or water and chicken stock powder until roughly the amount sauce that you desire is achieved.
   
• Add some vinegar, or calamansi or lemon juice to bring the sauce to a tartness to your liking.
   
• You may also choose to add some sugar to balance our the spiciness and tartness.
   
• Thicken the sauce by adding cornstarch in a slurry.
  Adjust the starch and water quantities until you get your desired thickness of sauce.
   
• Taste the sauce and adjust with condiments if necessary.
   
• Beat up and egg and now drop this into the sauce in a stream and gently stir in.
  (if you stir too much as I did on this occasion [see photo above], you will not get egg strings in the sauce).
   
• Now, you can return the crab to the pan and coat with the sauce.
  Or simply douse the crab pieces with the sauce after assembly on a serving platter.
   
• Garnish with sliced string onion or fresh coriander.
   
• Serve with deep fried mantou buns to soak up the sauce.