Chilli Crab with Golden Mantou

Name: Chilli Crab with Golden Mantou
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 5 servings
Cuisine: Singaporean
Ingredients: 5 pound Dungeness crab (live, cleaned and cracked into pieces); 2.25 cup cooking oil; 2 red onions (large, roughly chopped); 6 clove garlic (peeled); 2 fresh gingers (2 inch piece, peeled); 10 red Thai chili peppers (stems removed); 2 tablespoon tomato paste; 0.5 cup ketchup; 0.25 cup oyster sauce; 0.25 cup rice vinegar; 3 tablespoon white granulated sugar; 4 cup chicken broth; 1 egg (large, lightly beaten); 2 tablespoon cornstarch; 0.25 cup fresh cilantro (chopped); 10 mantou buns (frozen)

Singapore's iconic seafood dish featuring fresh crab stir-fried in a rich, spicy, and savory tomato-chili gravy, perfect for mopping up with crispy fried mantou buns.

Prep: 45 min
Cook: 40 min
Total: 1 hr 25 min
Servings: 5
Cuisine: Singaporean
Difficulty: Hard

Dietary

Nut-Free
Dairy-Free
High-Protein

Ingredients

5 pound Dungeness crab (live, cleaned and cracked into pieces)
2.25 cup cooking oil
2 red onions (large, roughly chopped)
6 clove garlic (peeled)
2 fresh gingers (2 inch piece, peeled)
10 red Thai chili peppers (stems removed)
2 tablespoon tomato paste
0.5 cup ketchup
0.25 cup oyster sauce
0.25 cup rice vinegar
3 tablespoon white granulated sugar
4 cup chicken broth
1 egg (large, lightly beaten)
2 tablespoon cornstarch
0.25 cup fresh cilantro (chopped)
10 mantou buns (frozen)

Instructions

To prepare the rempah (spice paste): In a food processor, combine 2 large roughly chopped red onions, 6 peeled garlic cloves, 2 inch peeled fresh ginger, and 10 red Thai chili peppers. Blend until a fine paste forms, adding a tablespoon of water if needed to aid blending.
Heat 1/4 cup cooking oil in a large wok or deep pan over medium-low heat. Add the rempah paste and sauté for 8-10 minutes, stirring frequently, until very fragrant and the oil separates from the paste.
Add 2 tablespoons tomato paste, 1/2 cup ketchup, 1/4 cup oyster sauce, 1/4 cup rice vinegar, and 3 tablespoons white granulated sugar to the wok. Stir well and cook for another 2-3 minutes.
Pour in 4 cups of chicken broth and bring the sauce to a simmer. Cook for 5 minutes to allow the flavors to meld.
Increase the heat to high. Add the 5 pounds cleaned and cracked Dungeness crab pieces to the sauce. Stir gently to coat, then cover and cook for 5-7 minutes, or until the crab shells turn bright orange and the meat is cooked through.
Remove the lid and make sure the sauce is simmering rapidly. Gradually pour in the 1 lightly beaten egg while stirring the sauce vigorously in a circular motion. This creates feathery egg strands in the sauce.
Pour in the cornstarch slurry (2 tablespoons cornstarch mixed with 1/4 cup water) while stirring constantly, until the sauce thickens to your desired consistency. Taste and adjust seasoning if necessary.
For the mantou: Heat 2 cups cooking oil in a separate deep pan or pot to 350°F. Carefully deep-fry the 10 frozen mantou buns in batches for 2-3 minutes per batch, until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.
Serve the Chilli Crab immediately in a large platter, garnished with 1/4 cup chopped fresh cilantro if desired, alongside the hot, crispy mantou buns for dipping into the rich sauce.

Notes

Working with live crab can be daunting. Ensure the crab is thoroughly cleaned and cracked into manageable pieces before cooking. The thickness of the sauce can be adjusted by adding more or less cornstarch slurry.

Nutrition (per serving)

Calories: 750
Protein: 55 g
Carbohydrates: 70 g
Fat: 25 g
Fiber: 4 g
Sodium: 1900 mg
Saturated Fat: 4 g
Sugar: 25 g
Cholesterol: 180 mg