Prepare the crabs. See notes below on preparation.
In a hot wok, add oil, shallot, ginger and garlic to saute until soft.
Deglaze the wok with Rice Wine and let it reduce until alcohol is evaporated.
Add your chilli, tomato sauce, and chilli saute with the crab broth and let it simmer for about 3-4 mins.
Add in sugar, salt and white pepper and mix through.
Add in you beaten eggs and mix through.
User thickener if required.
Add in the crabs and spring onions and coriander to finish and garnish
Live Crab Prep: The easiest way to do this is to put the crabs in the freezer for about 30 mins. This will make them 'sleep'. Prepare a pot of boiling water (or your crab broth) big enough to fit them. Dunk the crabs in the boiling water for about 3-5 mins. 😉 They won't feel a thing.
Live Crab Prep (2): Let them cool, then starting with the 'tail' at the bottom underside, peel it towards the bum like a 'tail' and remove the central shell. From here, you can portion out the crab into 2, pincers and 4 -6 'leg'portions. If you see any orangey stuff, those are the eggs! Save them if you like them.
Live Crab Prep (3) : Remove the Gills!! These are often grey looking filter-ish stuff. Smash the crab shell (with a mallet, back of knife or a sturdy rolling pin) - so your diners can eat them without a nutcracker.
Oil: Don't use olive oil! It will affect taste, and burn too easily when you accidentally flambe (and set off the the fire alarms) the chinese wine.
Chilli: Birds Eye chilli is the go to chili - its more aromatic than outright spicy.
Sauces: Buy maggi tomato and chilli sauce - or any asian-esque variety - heinz or linham's doesn't have the same 'asian' flavourings.
Crab Broth: You can substitute this with chicken or veggie stock cubes in hot water, however making your own would be authentic. If you can find the seafood variety would be best!
White Pepper: only white - black pepper crabs are a dish on its own!
Eggs: Don't over whip or under whip them in the sauce - you want streaks of them (like instant noodles). Best way I teach this is to pour the mix into the sauce in a circle motion, wait for 20 seconds, then stir, wait for another 10 then stir and so on.
Thickener: Only use it if you need it. The eggs should thicken up the sauce significantly - you don't want a starch overload.
Mantous: Nice golden browns are required - not blacks! Normally bought frozen.
Service Etiquette: I tend to have several small 6inch 'buckets' with warm chinese tea and sliced calamansi limes to let the diner 'wash' their hands clean of the messy crabs. You can't really expect your diners to use a knife and fork for the eating them do you? Make sure tissues are on hand to dry them hands.