Singaporean Chili Crab with Steamed Buns

Ingredients

• 2 pounds cooked crab legs or cleaned crab pieces
• 2 tablespoons neutral oil
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 1 tablespoon grated ginger
• 1/3 cup chili garlic sauce
• 1 cup tomato passata or crushed tomatoes
• 1 cup seafood or chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 large eggs, beaten
• 8 small steamed buns and sliced scallions, to serve

Steps

1. Heat oil in a wide wok or Dutch oven. Cook onion for 3 minutes, then add garlic and ginger for 30 seconds.
2. Stir in chili garlic sauce, tomatoes, stock, soy sauce, and vinegar. Simmer for 6 minutes until glossy.
3. Add crab pieces, cover, and cook for 6 to 8 minutes, turning once, until the crab is heated through.
4. Uncover and slowly drizzle in beaten eggs while stirring the sauce to form soft ribbons.
5. Simmer for 1 minute more, then taste and adjust with vinegar or a pinch of sugar if needed.
6. Serve with hot steamed buns and scallions for dipping into the sauce.

Allergen note: Contains gluten, egg, soy and shellfish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.