Singapore Chili Crab

Ingredients

• 2 whole mud crabs, cleaned and cracked
• 4 tbsp chili sauce (sambal-based)
• 2 tbsp tomato ketchup
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 eggs, beaten
• 1 cup chicken stock
• 2 tbsp sugar
• 1 tbsp cornstarch mixed with water
• 3 tbsp oil
• Fried mantou buns, for serving

Instructions

1. 1Heat oil in a wok and stir-fry garlic and ginger until fragrant.
2. 2Add the cracked crab pieces and stir-fry for 2-3 minutes until the shells turn red.
3. 3Stir in chili sauce, ketchup, and sugar, coating the crab evenly.
4. 4Pour in the chicken stock, cover, and simmer for 8-10 minutes until the crab is cooked through.
5. 5Stir in the cornstarch slurry to thicken the sauce slightly.
6. 6Drizzle in the beaten egg while stirring gently, letting it form silky ribbons through the sauce.
7. 7Serve immediately with fried mantou buns for soaking up the sauce.

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