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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. Stir-fry CHNG Kee’s Singapore Chilli Crab Sauce in hot cooking oil until fragrant, and add chunks of crab meat into the wok.

2. Stir-fry for 1 minute, and add CHNG Kee’s Light Soya Sauce, sugar, boiling water and tomato sauce.

3. Simmer crab meat chunks for 5 mins.

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

5. Garnish with spring onions and coriander leaf, and serve.

Ingredients

• 240 gm (1 jar) CHNG Kee’s Singapore Chilli Crab Sauce
• 1 tbsp (20 ml) CHNG Kee’s Light Soya Sauce
• 5 tbsp (100 ml) tomato sauce
• 3 tbsp (60 ml) cooking oil
• 2 tbsp corn flour (mixed with cold water)
• 1 tbsp (10 gm) sugar
• 1 kg crab (cleaned and chopped into chunks) – also serves well with prawn/squid
• 600 ml water (boiling)
• 2 pcs egg (beaten)
• 2 stalks spring onion
• Coriander leaf