Clean and cut the crabs into pieces, separating the claws and legs from the body. Crack the claws slightly to make them easier to eat. Remove the top shell and cut the body into quarters. Rinse and set aside.

Heat the vegetable oil in a large wok or deep skillet over medium heat.

Add the chopped onion, garlic, ginger, and red chilies. Stir-fry for 2-3 minutes until fragrant and the onions are translucent.

Add the tomato ketchup, chili sauce, sweet soy sauce, vinegar, and sugar. Stir well to combine.

Pour in the water and bring the mixture to a boil. Reduce the heat and let it simmer for about 5 minutes, allowing the flavors to meld.

Add the crab pieces to the sauce, ensuring they are well-coated. Cover the wok or skillet and let the crab cook for about 10-15 minutes, stirring occasionally, until the crab meat is cooked through and opaque.

Stir in the cornstarch slurry (cornstarch mixed with water) to thicken the sauce. Let it cook for another 1-2 minutes, stirring constantly.

Slowly drizzle the beaten eggs into the sauce, stirring gently to create a silky texture. Cook for another 1-2 minutes until the eggs are fully cooked.

Taste the sauce and adjust the seasoning with salt if needed.

Garnish with fresh cilantro leaves and sliced scallions.

Serve the chili crab hot with steamed rice or mantou (Chinese steamed buns) to soak up the delicious sauce.

If you prefer a spicier dish, you can increase the amount of red chilies or add a bit of chili paste.

Sweet soy sauce (kecap manis) adds a rich, caramelized flavor to the dish. If you can’t find it, you can use regular soy sauce with a bit of extra sugar or honey.

The dish can be quite messy to eat, so be sure to provide plenty of napkins and possibly some tools to crack the crab shells.