Ingredients

1 tablespoon cornstarch
7 tablespoons of peanut oil
2 to 3 shallots, chopped (about 1/2 cup)
1 1/2-inch ginger knob, grated (about 2 tablespoons)
6 medium garlic cloves, chopped (about 2 tablespoons)
4 chopped Thai chilies
2 whole mud or Dungeness crabs (approximately 1 pound each), prepared (see note)
2 cups of homemade low-sodium chicken broth or store-bought
1/4 cup tomato paste
1/2 cup of hot chili sauce (see note)
1 large egg, beaten
1/2 cup thinly sliced green onions
1 cup of Chinese parsley leaves
Chinese rice or steamed buns to serve on the side

Method

In a small bowl, mix the cornstarch with 2 tablespoons of water; set aside. In a large wok with a lid (or Dutch oven), heat the oil over medium heat until it shines. Add the shallots, ginger, garlic and chili peppers. Cook until fragrant, stirring, about 1 minute.

Add the crab pieces and the broth. Increase the heat to medium high and bring to a boil. Cover loosely and boil gently (reduce heat if necessary), until the crab has turned red and is almost cooked, about 6 minutes.

Remove the lid and add the tomato paste and the chili sauce. Cook over low heat 1 minute and season to taste with salt, sugar or chili sauce. Add the cornstarch and boil to thicken.

Four.
Remove from heat and add egg. Add the green onions. Serve on a serving plate, sprinkle with Chinese parsley and serve.