Elizabeth Haigh served up a tasty Singapore Chilli Crab on James Martin’s Saturday Morning.

The ingredients are: 2 tbsp cooking oil, 1kg – 1.2kg Brown “cock” crab and 300-500ml chicken stock or water (depending on size of crab).

For the rempah: 6 red chilli, topped and deseeded (optional), 50g ginger, peeled and roughly chopped, 2 banana shallots, peeled and sliced roughly and 8 garlic cloves, peeled.

For the crab sauce: 1 tbsp Fermented soybean paste (taucu, optional), tbsp sugar, 1 tsp sesame oil, 4 tbsp tomato ketchup, 1 tsp chilli powder (to taste), 1 tsp salt, ½ tsp ground white pepper, 1 tbsp cornflour, 2 tbsp water, 2 eggs, beaten and Fresh coriander, to garnish.

See recipes by Elizabeth in her book titled: Makan: Recipes from the Heart of Singapore available from amazon now.