Singapore Chili Crab

• 2 lbcrab, cleaned
• 0.5 cupchili sauce
• 3 tbsptomato paste
• 1 egg, beaten
• 4 clovesgarlic

Instructions

1. 1

   Brown the crab in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook chili sauce and tomato paste in the same pot until softened and fragrant.

3. 3

   Return the crab, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Singapore Chili Crab taste finished.