Steam, clean and trim crabs to size. Keep the steam water from cooking the crabs. The steam water is secret umami stock if you end up needing some more liquid during the cooking process. It's like saving a cup of pasta water to use if things look dry when you mix pasta with the paired sauce.

Heat the wok or deep-sided saucepan you’re planning to cook the crab in. You’re cooking at high heat for the entire time, so do make sure all ingredients are on hand and ready to use.

Heat about 2 Tbsp of oil in the pan and add the entire jar of sambal and ginger. Stir fry till the sambal caramelizes and darkens more. Then add the garlic. You should be able to smell the sambal mix at this stage.

Next add the tomato sauce. Cook till everything is bubbling. This is when you add the vinegar (about 1.5Tb) and sugar (about 1 Tsp) to taste. If the mixture looks too chunky, add a bit of the crab steam water. You need the consistency of a pasta pomodoro sauce before you add the crab in and put the lid on. If the sauce is a bit thick, use the previously saved steamed crab water to thin it out a bit. Once you put the crab in, it should cook in about 5 to 8 minutes.

Halfway through, stir the crab to coat all of it with the gravy. Add the Shaoxing wine. Just before the crab is cooked, pour the eggs into the mix, circling the entire wok. Resist the urge to stir. Wait for the eggs to start bubbling and then stir, it’s a scrambled eggs in tomato sauce consistency you’re looking for.

Taste at this stage to see if you need fish sauce. Usually the crab and crab water will add enough umami salt you don’t need to add any.

All that’s left is to plate, garnish with cilantro and enjoy licking and slurping the crab meat and don't forget to sop up the spicy crabby gravy with your choice of bread!!