Prepare the Crabs: Clean the Mud Crabs thoroughly. Remove gills and feathery parts. Crack the claws and cut the body into 2-4 pieces. Set aside.
Make the Chilli Paste: Soak Dried chillies in hot Water for 15 minutes, then deseed. Blend the soaked Dried chillies, Fresh red chillies, Shallots, Garlic, and Ginger with a splash of Water until a smooth paste forms.
Sauté Aromatics: Heat Cooking oil in a large wok over medium-high heat. Add Lemongrass and Curry leaves and stir-fry until fragrant, about 30 seconds.
Cook Chilli Paste: Add the prepared chilli paste to the wok. Stir-fry for 5-7 minutes until the paste is fragrant and the oil separates.
Add Sauces and Seasoning: Stir in Tomato ketchup, Chilli sauce, Sugar, Salt, and White pepper. Mix well.
Simmer Crabs: Pour in Chicken stock and bring the sauce to a simmer. Add the prepared Mud Crabs to the wok. Cover and cook for 8-10 minutes, or until the Mud Crabs are fully cooked and turn bright red.
Thicken Sauce: In a small bowl, whisk Cornstarch with Water (for slurry) to create a slurry. Pour the slurry into the simmering sauce while stirring constantly until the sauce thickens.
Add Eggs: Reduce heat to low. Slowly pour in the beaten Eggs in a circular motion, stirring gently to create egg ribbons. Cook for another minute until the Eggs are just set.
Serve: Transfer the Chilli Crab to a serving platter. Garnish with Fresh coriander. Serve hot, ideally with fried mantou (buns) for dipping.
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