• Prep Time: 20 Min
  • Total Time: 40 Min

Number of servings


  • 2 cups of Sunkist Navel oranges,freshly squeezed.
  • 1 Large mud crab (about 750g), chopped into 7 parts
  • 1 Red onion, chopped
  • 1 tbsp Chopped ginger
  • 1 tbsp Chopped garlic
  • 2 tbsp Belacan sambal chili paste
  • 200 ml Tomato sauce
  • 2 tbsp Ketchup
  • 1 tbsp Sugar
  • 1 tbsp Vinegar
  • 1 tsp Salt
  • 1 Egg, beaten
  • 2 tbsp Vegetable cooking oil
  • 1 stalk Coriander


  1. In a pot, add vegetable cooking oil. Once hot, sauté onions, ginger, garlic until fragrant.
  2. Add belacan sambal chilli, tomato sauce and ketchup, stirring to combine.
  3. Once combined, add freshly squeezed Sunkist Navel orange juice to the pot. Stir to combine and bring the mixture to a boil.
  4. Add pincers and let it simmer in a covered pot for 3 minutes. Add remaining parts and continue simmering in a covered pot for another 7 minutes.
  5. Remove the crab and set it aside.
  6. Add vinegar, sugar, and salt to the sauce in the pot.
  7. Gently stir in the beaten egg and mix the sauce well.
  8. Return crab to sauce mixture and let it simmer for 1 minute in a covered pot.
  9. Transfer crab and gravy to a serving dish and garnish with coriander.

    • Serve the dish with Mantou, also known as steamed plain buns, to enjoy the sauce as a delectable dip.