INGREDIENTS:

• 3-4 pounds live crab
• 2 tablespoons oil
• 6 shallots, minced
• 6 large cloves garlic, minced
• 2 tablespoons finely minced ginger
• 3 red bird's eye chilies, minced
• 3 1/2 cups (875 ml) chicken stock
• 4 tablespoons hot bean paste
• 1/4 cup (60 ml) bottled chili sauce
• 1/2 cup (125ml) canned tomato sauce
• 1 tablespoon sugar
• 2 tablespoons Chinese rice wine (or dry sherry)
• 2 teaspoons salt
• 1 teaspoon white pepper (or black pepper)
• 2 tablespoons cornstarch, mixed with 3 tablespoons water
• 2 eggs, lightly beaten

FOR THE CHILI GINGER SAUCE:

• 6 red finger-length chilies, minced
• 5 cloves garlic, minced
• 2 tablespoons finely minced ginger
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1 teaspoon rice vinegar
• 1 tablespoon water

DIRECTIONS:

1. Place the live crabs in the freezer for 15 minutes to immobilize them. Cut in half, lengthwise with a cleaver or large chef's knife and remove the back and discard the spongy grey matter. Take off the claws and crack in several places with a cleaver. Cut each body half into two to three pieces, leaving the legs attached.
2. Make the Chili-Ginger Sauce by whisking all the ingredients in a bowl. Set aside.
3. Heat the oil in a wok over medium-low heat and add the shallots, garlic, ginger and chilies. Stir-fry until fragrant, about 3 minutes, then add the Chili-Ginger Sauce, chicken stock, hot bean paste, chili sauce, tomato sauce, sugar, rice wine, salt and pepper. Bring to a boil, then lower the heat and simmer for 2 minutes. Add the crab pieces and simmer, uncovered, turning several times, until the shells are bright red and the crabs are cooked, about 10 minutes.
4. Add the cornstarch/water mixture and stir until the sauce thickens, about 30 seconds. Add the eggs and stir until set, then transfer the chili crab to a serving dish and serve with crusty bread.