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In a small food processor, combine onion, chilli and garlic. Pulse to form a paste. Heat oil in a large wok on medium. Cook paste 8-10 mins, stirring often, until starting to caramelize. Stir in combined sauces, sugar and vinegar. Cook 2-3 mins, to reduce slightly. Add crab and toss well. Stir-fry 8-10 mins, until shell turns red and meat is opaque. Add egg and toss with crab until just set. Serve with cilantro leaves and lime wedges.
RecipeNLG
Gathered
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Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Ready-made tteokbokki sauce — just add rice cakes and fish cakes
Wooden crab mallet — crack shells at the crab boil table
Double-concentrated in tube — stays fresh, intense tomato umami
Thai hot-sour soup paste — instant tom yum goong base