Chilli Crab

1 Carrot
1 Corn
1 Onion
1/2 Garlic
5g Ginger
2 Shallots
6 Red chillies
1 Bird's eye chillies
5 Dried chillies
1/2 Lemongrass
Lime
3 Tomatoes
1 Red bell peppers
Mantou (Quantity is up to consumption preference)
2 Crab (Sri Lankan/Mud)
1 Egg
Olive oil
Salt
1 stalk of Curry leaves

1. Skin and chop 1 carrot, 1 onion and 1 corn and cook in 1.6 liters of water till onion disintegrates to make vegetable broth.
2. Cut 3 tomatoes into quarters and 1 red bell pepper into strips.
3. Caramelize the tomatoes and red bell peppers separately in a non-stick pan with ½ tsp of olive oil each. Place cut side down on pan till browned and flip when done. This will release the natural sugars in the tomatoes and pepper, so the dish will be naturally sweet. Remove the tomato skins when caramelized. Puree separately with hand blender to obtain thick pastes.
4. Soak 5 dried chillies overnight to re-hydrate. (Or boil in water till soft)
5. Skin and chop ½ whole garlic, 5g of ginger, 2 shallots and ½ piece of lemongrass stem.
6. Remove seeds and stems of 6 red chillies and 1 bird's eye chilli. Drain dried chillies.
7. Blend/pound garlic, ginger, shallots, lemongrass and all the chillies in blender with some vegetable broth and lime juice to create the chilli paste.
8. Clean and chop crab into pieces, cracking the shell at the claws
9. Place the crab pieces in a deep tray
10. Bring a pot of water to boil before putting the tray of crab in to steam for approximately 10 minutes
11. Separate the crab and juices
12. Heat 2 tbsp olive oil in non-stick pan to sauté chilli paste, red bell pepper paste and 1 stalk of curry leaves till fragrant.
13. Add in tomato paste and fold till combined. Add 3 small ladles of vegetable broth and stir till gravy reduces and thickens. Add ¼ tsp of salt for taste.
14. Pour in the crab juices from steaming the crab and stir to combine.
15. Combine crab pieces and gravy. Stir for a few minutes to infuse the crab with gravy. 
16. Pour a lightly-beaten egg over the mixture. Stir and simmer for another 3 minutes to thicken.
17. Plate with sprinkles of coriander and served with air fried / steamed mantou