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CHNG Kee's Sauce(s) Used:

• CHNG Kee’s Light Soya Sauce
• CHNG Kee’s Singapore Chilli Crab Sauce

Cooking Method

1. Fry CHNG Kee’s Singapore Chilli Crab Sauce in hot oil until fragrant.

2. Add crab into the wok, and stir-fry for 1 min.

3. Add CHNG Kee’s Light Soya Sauce, water, tomato sauce to simmer with crab for 5 mins.

4. When sauce is boiling, add corn flour to thicken, and stir-in with eggs.

5. Garnish with spring onion and coriander leaf, and serve hot.

Ingredients

• 80 ml (1/3 jar) CHNG Kee’s Singapore Chilli Crab Sauce
• 1 tbsp CHNG Kee’s Light Soya Sauce
• 5 tbsp tomato sauce
• 3 tbsp cooking oil
• 2 tbsp corn flour
• 600 ml water (boiling)
• 1 kg fresh crab (cleaned and chopped into chunks) – Also serves well with prawn/squid
• 2 pcs egg (beaten)
• 2 stalks spring onion
• Coriander leaf
• Coriander Leaf (for garnishing)