Singapore Chilli Mud Crab

Method

1. 1

   Chill crab in the freezer 30 min. Spike through the centre-head cross to humanely dispatch.

2. 2

   Remove top shell and gills. Split body in half, crack the claws with the back of a knife.

3. 3

   Heat oil in a wok or large pot. Stir-fry garlic, ginger, and chilli 30 sec.

4. 4

   Add sambal, ketchup, sweet chilli sauce, Shaoxing. Stir 30 sec.

5. 5

   Add crab pieces and stock. Cover. Simmer 8 min, tossing once.

6. 6

   Off heat, stream in beaten egg and stir to create silky ribbons.

7. 7

   Pile onto a serving plate. Shower with coriander. Serve with mantou to soak up the sauce.