Heat oil in a cooking pot. Sauté the onion, garlic, ginger, and Thai chili pepper.
Once the onion softens, add shrimp. Cook until the color of the shrimp turns orange. Remove the shrimp and place on clean plate. Set the shrimp aside.
Continue cooking by adding the crab. Cook while stirring occasionally for 3 to 5 minutes. Note: I am using blue crab for this recipe.
Pour water into the pot and then add Knorr Chicken Cube. Cover the pot and let the liquid boil.
Add tomato paste and banana ketchup. Stir. Cook for 2 minutes.
Add the shrimp back into the pot. Also add some green onions. Cover the pot and cook for 1 to 2 minutes.
Season with salt and ground black pepper.
Add the beaten egg. Stir.
Make a slurry by combining cornstarch with 3 tablespoons water. Pour the mixture into the pan. Stir until the sauce thickens.
Transfer to a serving bowl. Serve hot. Share and enjoy!