Step 1

In small bowl, stir cornstarch with 2 tablespoons water; set aside.

Step 2

In large wok with lid, heat oil over medium heat until shimmering.

Step 3

Stir in shallots, ginger, garlic, and chilies.

Step 4

Cook until fragrant, stirring, about 1 minute.

Step 5

Add crab pieces and broth.

Step 6

Increase heat to medium high and bring to a boil.

Step 7

Cover loosely and gently boil, until crab has turned red and is nearly cooked through, about 6 minutes.

Step 8

Remove cover and stir in tomato paste and chili sauce.

Step 9

Simmer 1 minute.

Step 10

Stir in cornstarch and bring to boil to thicken.

Step 11

Remove from heat and stir in egg.

Step 12

Stir in green onions.

Step 13

Ladle into serving dish

Step 14

Sprinkle with flat-leaf parsley, and serve.