Singapore Chilli Crab

Ingredients

• 2 live mud crabs or Dungeness crabs, about 800g each
• 8 fresh red chillies, deseeded
• 6 garlic cloves
• 4cm piece fresh ginger, peeled
• 4 shallots, peeled
• 1 tbsp shrimp paste (belacan)
• 4 tbsp vegetable oil
• 5 tbsp tomato ketchup
• 3 tbsp chilli bean paste or sambal oelek
• 2 tbsp rice vinegar
• 3 tbsp palm sugar
• 1 tbsp light soy sauce
• 400ml chicken stock or water
• 2 tbsp cornflour mixed with 4 tbsp cold water
• 2 eggs, beaten
• 3 spring onions, sliced
• handful of coriander leaves
• 8 mantou buns, steamed or fried, to serve

Before you cook

• Put the live crabs in the freezer for 30 minutes to send them to sleep before handling.
• Lift off the top shell of each crab, remove the gills and stomach sac, and rinse the body clean.
• Chop each crab body into four pieces and crack the claws firmly with the back of a heavy knife.
• Blend the chillies, garlic, ginger, shallots and shrimp paste to a smooth paste.
• Mix the ketchup, chilli bean paste, vinegar, palm sugar and soy sauce together in a bowl.

Steps

1. Heat the oil in your largest wok over high heat until it just begins to smoke.
2. Add the blended chilli paste and fry for 6 minutes, stirring constantly, until it darkens and the oil splits from the paste.
3. Pour in the ketchup mixture and cook for 2 minutes so the sugars caramelise slightly.
4. Add the stock and bring the sauce to a hard boil.
5. Slide in the crab pieces and turn them through the sauce until coated.
6. Cover the wok and cook for 8 minutes, turning the crab once, until the shells are bright orange and the meat is opaque.
7. Lift the lid and stir in the cornflour slurry, cooking for 1 minute until the gravy thickens enough to cling.
8. Turn the heat to low and pour the beaten egg in a thin stream over the surface.
9. Wait 20 seconds without stirring, then fold the egg through once so it sets in soft ribbons.
10. Taste the gravy and adjust it with more sugar or vinegar until it is sweet, sour and hot in balance.
11. Tip everything into a large serving bowl and scatter over the spring onions and coriander.
12. Serve immediately with mantou buns for soaking up the gravy and a stack of napkins.