For the sauce, mix 5 tablespoons of ketchup, 5 tablespoons of Malaysian chili sauce, 1 tablespoon of oyster sauce, 1 tablespoon of Shaoxing wine, ½ teaspoon of Chinese rice vinegar, and 1 cup of water.
Heat 3 tablespoons of oil in a wok. Fry 3 minced garlic cloves and 1 piece of ginger, about 1in / 2.5cm, peeled and minced, until aromatic.
Add 900g of Dungeness crab, cleaned and cut into pieces, and the sauce. Cover and cook for 4-5 minutes.
Stir in 1½ tablespoons of cornstarch mixed with 2 tablespoons of water until the sauce thickens. Stir in 1 beaten egg and season with salt.
