Name: Chilli Crab (Ketam Bercili)
Cuisine: Malaysian
Ingredients: Coriander leaves (cilantro) a few sprigs; Chilli powder 1½ Tbsp; Egg 1, beaten; Spring onions (scallions) 2, chopped; Corn flour (cornstarch) 2 Tbsp, mixed with 4 Tbsp water; Garlic 6 cloves, peeled; Red chillies 6, seeded; Sugar 2 Tbsp; Chilli sauce 3 Tbsp; Ginger 1-cm (½-in) knob, peeled; Shallots 100 g (3½ oz), peeled; Salt to taste; Canned tomato sauce 250 ml (8 fl oz / 1 cup); White vinegar 2 Tbsp; Cooking oil for deep-frying + 2 Tbsp; Crabs 3, about 1.2–1.5 kg (2 lb 10 oz-3 lb 4½ oz), cleaned and halved