Chili Crab

Instructions

1. Prepare the crabs
   Clean the crabs thoroughly under running water. Remove the top shell, discard the gills and guts, and cut each crab into quarters. Crack the claws slightly with a mallet to allow the sauce to penetrate.
2. Make the sauce base
   Heat oil in a large wok or deep pan over medium-high heat. Add garlic, ginger, and chilies, and stir-fry for 1-2 minutes until fragrant. Add tomato paste and cook for another minute until the oil separates.
3. Cook the crabs
   Add the crab pieces to the wok and stir-fry for 2-3 minutes until the shells start turning red. Pour in the chicken stock, sweet chili sauce, soy sauce, rice vinegar, and sugar. Bring to a boil, then reduce heat to simmer.
4. Simmer and thicken
   Cover and simmer for 8-10 minutes until the crabs are cooked through and the meat is tender. The shells should be bright red when done.
5. Create the egg ribbons
   Reduce heat to low. Slowly pour the beaten eggs in a thin stream into the sauce while stirring gently to create egg ribbons throughout the sauce. This will thicken the sauce and add richness.
6. Finish the dish
   Stir in most of the spring onions, reserving some for garnish. Taste and adjust seasoning if needed. The sauce should be tangy, sweet, and spicy with a thick consistency.
7. Serve
   Transfer the chili crab to a large serving dish. Garnish with the remaining spring onions and fresh coriander leaves. Serve immediately with mantou buns on the side for dipping in the delicious sauce.