Singapore Chili Crab

Course 4 at Larry's place: We made this as one of the courses in a meal we enjoyed at Larry's place:
Recipe taken from:
http://almostbourdain.blogspot.com/2009/05/singapore-chilli-crab-prawn.html

Use: spooned into a small dosa - our version of masala dosa (instead of the potato sabji we went with chili crab). We topped this with sea-weed salad from Kanki and a slice of avocado.

Modifications: I added oyster sauce, rice wine vinegar and some sambal  to the sauce mix.  Left out the sugar, the prawns and substituted the prawns with crab. Oh and in the rush of eating the dish I forgot to add the egg.

Review: Ok,  but a bit too sweet - didn't have the depth I'd have liked. This can be attibuted to the lack of real spices and instead the use of Maggi sauce and ketchup.  Need to find a recipe that uses real spices. 
Instead of using a whole crab we made the sauce and mixed into it lump crab meat.

 Ingredients:

1/2 lb jumbo lump crab meat
2 cloves garlic, finely chopped
1 tsp chopped ginger
1/2 onion, finely chopped
2 chilli, seed removed and finely chopped
1 egg, lightly beaten - I forgot to add the egg..
4 tbsp Tomato sauce (I use Heinz Tomato Ketcup)
2 tbsp Maggi Sweet Chilli Sauce
Juice of 1/2 lime
1/2 cup water
1 tsp cornflour
teasp sambal
teasp rice wine vinegar
tbsp oyster sauce
2 red dried chillies
Method:

1. Mix tomato sauce, sweet chili sauce, water, lime juice and corn flour, oyster sauce, rice wine vinegar, sambal in a bowl
   
2. Add 1 tbsp oil in a wok or pan, fry garlic, ginger, chilli and onion until fragrant
3. Add the sauce mixture and bring it to a boil.
4. Quickly stir in lightly beaten egg and continue stirring until egg is well mixed and cooked, about 1 minute.
5. Add lump crab meat