Chili Crab

Instructions

1. 1 Clean the crabs thoroughly by removing the top shell and gills, then crack the claws with the back of a heavy knife and chop the body into quarters, keeping the legs attached for easier eating and maximum sauce absorption.
2. 2 Heat the vegetable oil in a large wok over high heat until smoking, add the minced garlic and ginger, and stir-fry for thirty seconds until intensely fragrant, being careful not to let the garlic burn.
3. 3 Add the sambal, tomato ketchup, and sweet chili sauce to the wok, stir-frying the paste for one minute until the oil turns red and the sauce begins to bubble and caramelize slightly around the edges.
4. 4 Pour in the chicken broth, sugar, and rice vinegar, bring to a vigorous simmer, then add all the crab pieces and toss to coat evenly in the sauce before covering the wok and cooking for eight to ten minutes until the shells turn bright orange-red.
5. 5 Remove the lid, push the crab pieces to the side, add the cornstarch slurry to the sauce and stir until it thickens to a glossy, clingy consistency, then slowly drizzle in the beaten eggs while stirring gently to create silky egg ribbons throughout.
6. 6 Toss everything together one final time, transfer to a large serving platter, garnish with fresh cilantro, and serve immediately with fried mantou buns for mopping up every drop of the rich, sweet-spicy sauce.