Authentic Malaysian Chili Crab with Fluffy Mantou Buns

Prepare the crabs by cleaning and quartering them. Crack larger claws slightly to allow sauce to penetrate.

Heat 2 tablespoons of vegetable oil in a large wok or deep skillet over medium-high heat. Add minced garlic and grated ginger, stir-frying for 1 minute until fragrant.

Stir in the chili paste, tomato ketchup, and sugar. Cook for 2 minutes, stirring constantly, until the sauce is well combined and slightly caramelized.

Add the chicken broth to the wok and bring the sauce to a simmer. Carefully add the crab pieces, ensuring they are coated in the sauce. Cover and cook for 8-10 minutes, or until the crab shells turn bright red and the meat is opaque.

While the crab cooks, steam the mantou buns according to package directions, usually 5-7 minutes over boiling water until soft and fluffy.

Uncover the wok. Pour the beaten egg slowly into the simmering sauce while stirring gently to create silky egg ribbons. Cook for 1-2 minutes until the egg is just set.

Serve the Malaysian Chili Crab immediately with the hot steamed mantou buns on the side, perfect for dipping into the rich sauce.