Try Shangri-La Executive Sous Chef Raymond Yin's recipe for the nation's signature dish.
(serves 2)

Ingredients
1kg Live mud crab, cleaned and chopped
1tbsp Chinese wine
1 tbsp Sesame oil
500ml Chicken stock
Dash corn starch for thickening the sauce
1 egg

Ingredients for Seasoning
2 tbsp Sugar
2 tbsp Oyster Sauce
1.2 tsp Black soya soauce
1/4 bottle Chilli sauce
1/4 bottle Tomato ketchup

Ingredients for Chilli sauce
50 ml Clamansi juice
1/4 tsp Red colouring
150g Fresh red chilli, finely blended
50g Garlic, finely blended
30g Ginger, finely blended

Method
In a wok, heat up about 10ml of cooking oil and brown the onion. Add in the crab and fry for 2mins. Pour in the Chinese wine and sesame oil.
Add in all the seasoning ingredients, chilli sauce ingredients and chicken stock. Cover and leave to cook for 7-10 mins.
Bring to the boil and add in the cornstarch and egg.
Serve immediately.