Singapore Chili Crab

2 tablespoons oil

6 shallots, minced

6 large cloves garlic, minced

2 tablespoons finely minced ginger

3 red bird’s eye chilies, minced

3 1/2 cups (875 ml) chicken stock

4 tablespoons hot bean paste

1/4 cup (60 ml) bottled chili sauce

1/2 cup (125ml) canned tomato sauce

1 tablespoon sugar

2 tablespoons Chinese rice wine (or dry sherry)

2 teaspoons salt

1 teaspoon white pepper (or black pepper)

2 tablespoons cornstarch, mixed with 3 tablespoons water

2 eggs, lightly beatenFOR THE CHILI GINGER SAUCE:

6 red finger-length chilies, minced

5 cloves garlic, minced

2 tablespoons finely minced ginger

2 teaspoons sugar

1/2 teaspoon salt

1 teaspoon rice vinegar

1 tablespoon water