2 medium (or 3 small) mud crabs (cleaned)
100 g cornstarch
1 egg (beaten)
1 coriander (for garnish)
1 pineapple (grated)
6 cloves garlic (peeled)
5 shallots (peeled)
1 cm ginger (peeled)
2 –3 tbsp chili powder
Cornstarch slurry:
2 tbsp cornstarch mixed with 60ml water
1 cup canned tomato sauce
3 tbsp chili sauce
2.5 tbsp sugar
2 tbsp white vinegar
300 ml water
salt
oil
6 mini mantou (fried)
Transfer chili crab into serving dish. Garnish with a sprig of coriander and serve hot with fried mantous.