Blend chilies, ginger and garlic and shallots. Heat oil in a pan over low heat. Then, sauté blended ingredients until it is fragrant. Add in the pieces of crab except for th
Clean the crab after placing it live in the freezer for 20 to 30 minutes to numb it. It is very important to scrub the shell with a brush to remove impurities. Cut crab into quarters: first vertically, then horizontally. Witht he back of your knive, crack the shell of the legs slightly and set aside.
Mix the chillies, ginger, shallots, and garlic together. Heat the oil in a large deep skillet over low heat. Add the chillies mix and sauté until fragrant.
Add the quartered pieces of the crabto the skillet. Mix in the fermented bean paste and cook for 3 minutes. Add the water and increase the heat to bring to a boil. As it heats up, add the sugar, ketchup and salt. Once it boils, place the carapace or the crab on top of the skillet and cover with the lid. Lower the heat and simmer for 10 minutes.
Combine the cornstarch and water together. Stir it in quickly and cook to thicken the sauce. Beat the eggs in a bowl, and stir in the sauce non stop to cook till scrambled, about 3 minutes.
Serve a crab quarter per person, top with sauce, as well as scallions and chilies for garnish. This dish is traditionally served with fried steamed Chinese buns.