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1
Clean and Cut the Crabs
15 Mins
No heat — chill crabs at 0–4°C (32–39°F)
Chill the live crabs in the freezer for 20 minutes to numb them. Working quickly, lift the apron, pull off the top shell, remove the feathery gills and the innards, and rinse the body well. Cut each crab into 4 pieces and crack the claws lightly with the back of a cleaver so the sauce can reach the meat.
Crack the claws just enough to split the shell — smashed claws leak their meat into the sauce.
Done when: Crabs are cleaned, quartered, claws lightly cracked, no gills or innards left.
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2
Fry the Mantou
8 Mins
Medium heat, about 170°C (340°F)
Steam 4 mantou buns for 8 minutes until soft and fluffy. Halve the other 4 buns and fry them cut-side down in a little oil over medium heat until golden and crisp, about 2 minutes per side. Keep both kinds warm.
Fry the buns just before serving so they stay crisp; soft buns go in the steamer.
Done when: Steamed buns are soft and fluffy; fried buns are golden and crisp.
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3
Build the Chilli Sauce
7 Mins
Medium-high heat, about 190°C (375°F)
Heat the oil in a large wok over medium-high heat. Fry the shallots, garlic, ginger and sliced chillies for 2 minutes until fragrant, then add the ketchup, tomato paste, chilli sauce, sugar, vinegar, soy sauce and chicken stock. Simmer for 3 minutes until the sauce is glossy and slightly thick.
Taste the sauce now — it should be sweet first, then spicy, then tangy. Adjust sugar or vinegar before the crab goes in.
Done when: Sauce is glossy, red-orange and coats a spoon.
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4
Cook the Crab in the Sauce
12 Mins
High heat, then simmer at about 95°C (203°F)
Add the crab pieces to the wok and toss to coat. Cover and simmer for 8–10 minutes, turning once, until the shells turn bright red and the meat is opaque and firm — the thickest claw meat should reach 63°C (145°F). Stir in the cornstarch mixture and simmer for 1 minute until the sauce thickens and clings to the crab.
Do not overcook: once the shell is bright red and the meat is opaque, the crab is done — longer cooking dries it out.
Done when: Shells are bright red; meat is opaque, white and firm; sauce clings thickly.
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5
Finish with Egg Ribbons and Serve
3 Mins
Low heat, about 80°C (175°F)
Lower the heat and drizzle the beaten egg slowly over the sauce in a thin stream, stirring gently once or twice so it sets into silky ribbons. Season with salt, scatter with spring onions and coriander, and pile the crab onto a large platter with the sauce poured over. Serve at once with the steamed and fried mantou.
Pour the egg in a thin stream and stir only once or twice — over-stirring shreds the ribbons.
Done when: Egg sets into visible silky ribbons; sauce is thick and glossy; crab is piled high.
auto_awesome Finishing Touches & Plating
Pile the crab high on a platter, pour every drop of the glossy sauce over it, and set the steamed and fried mantou alongside. Eat with your hands, crack the claws, and mop up the sauce — that is the whole point of the dish.
Singapore
1h 30m
France
Vietnam