Singapore chilli crab

1) Separate the crab head from the body. Discard the dead man’s fingers.
2) Cut the body into four pieces. Cut off the claws and split them without removing the meat.
3) Cut the head into two, reserving any juice from the crab.
4) Put the onion, chilli and garlic into a food processor and blitz until smooth.
5) Heat the oil in a wok over a high heat
6) Add the onion paste and fry for a couple of minutes.
7) Add the tomato sauce, sugar, miso and water.
8) Break the egg into the wok and streak with a fork, simmer till cooked.
9) Stir the lime juice in. Season to taste.
10) Add the crab and toss in the sauce until warmed through.
11) Top with the coriander leaves before serving.

Make some yummy steamed buns to mop up the sauce, click here for the recipe