Chili Crab

Ingredients

• 1 pcs Mud Crab
• 2.25 tsp Kosher Salt
• 0.75 tsp White Pepper
• 3 tbsp Cornstarch
• 2 tbsp Water
• 3 tbsp Neutral Oil
• 4 pcs Garlic
• 20 g Ginger
• 3 pcs Birds Eye Chili
• 2 tbsp Tomato Paste
• 2 tbsp Sambal Oelek
• 1 tbsp Rice Vinegar
• 3 tbsp Ketchup
• 250 ml Chicken Stock
• 1 pcs Egg
• 2 pcs Scallion
• 1 pcs Lime
• 4 pcs Mantou
• 2 pcs Shallot

Method

1. Rinse {mud_crab}, then halve the body, crack the claws, and pat dry well so it stir-fries instead of steaming. Season lightly with {kosher_salt} and {white_pepper}, then dust the cut sides with {cornstarch} for a sauce that clings.
2. Stir {cornstarch} with {water} in a small bowl until smooth and keep it nearby so the sauce can be tightened quickly at the end.
3. Beat {egg} until fluid and even so it can ribbon smoothly into the finished sauce.
4. Thinly slice {scallion} and cut {lime} into wedges for a fresh, bright finish that lifts the rich sauce.
5. Steam {mantou} until hot, soft, and fluffy, then keep warm for dipping into the finished crab sauce.
6. Heat {neutral_oil} in a large wok over medium-high heat until shimmering. Add {shallot}, {garlic}, and {ginger} with a pinch of {kosher_salt}, then sauté until softened and fragrant. Add {birds_eye_chili}, {tomato_paste}, and {sambal_oelek}, and fry until the oil turns red and the paste smells sweet and nutty. Stir in {ketchup} and let it darken briefly for deeper flavor.
7. Add {mud_crab} to the wok and toss over high heat until the shells turn bright red. Splash in {rice_vinegar} and let it reduce briefly, then add {chicken_stock} and a pinch of {kosher_salt}. Cover and simmer until the crab is just cooked through and the sauce smells deeply savory.
8. Uncover the wok over medium heat and stir in the {cornstarch} slurry. Simmer until the sauce turns glossy and lightly coats the shell, then taste and adjust with {kosher_salt} and {white_pepper}.
9. Lower to gentle heat and slowly ribbon in {egg}, stirring the sauce so silky strands form instead of clumps. Toss in {scallion} and squeeze over {lime} for brightness just before serving.
10. Transfer the crab and all its sauce to a warm platter and serve immediately with {mantou} alongside for mopping.