Ingredients 1 large Dungess crab or a bunch of Blue Crab Halves (Cooked) 1 fresh red mildly spicy chili, diagonal sliced 2 stalks of Chinese celery, sliced 1 inch length 1 egg 1 Tablespoon chopped garlic 2 Tablespoons vegetable oil 1 Tablespoon tapioca flour, dissolved in a small amount of water 2 Tablespoon milk or coconut milk 1/2 cup chicken stock Vegetable oil for stir-frying Seasoning Sauce Ingredients 1 tsp Maggi seasoning sauce 1 Tb light soy sauce 2 tsp oyster sauce 1 Tb sugar 1 tsp curry powder 1/2 tsp ground white pepper 1 ? tsp roasted chili paste (nam prik pao) Preparation Clean the crab by removing the shell and chopping into pieces; crack the claws and legs by hitting with the blunt edge of a heavy cleaver. In a wok, heat vegetable oil over a low heat. When hot, fry garlic until aromatic and golden. Add the crab and stir fry for 3-5 minutes or until cooked through. Mix seasoning sauce ingredients with chicken stock. Add to the wok and bring to a boil, stirring. Boil for 3-5 minutes. Add egg to the wok and stir well until cooked. Add milk, tapioca flour, Chinese celery, red chili. Stir well until cooked. Spoon onto a serving plate.