You’ll Need
For the Chilli Crab
500g cooked white and brown crab meat
1 tbsp vegetable oil
3 spring onions, finely sliced
2 garlic cloves, finely grated
20g fresh ginger, finely grated
2 tbsp sambal oelek
150ml passata
100ml chicken or shellfish stock
2 tbsp tomato ketchup
1 tbsp light soy sauce
1 tbsp rice vinegar
1 tsp soft brown sugar
1 egg, beaten
For the Mantou
12 frozen mini mantou buns
1 tsp sesame oil
Optional but dangerous
Extra sambal
Coriander
Cold Singapore lager
Method
Mix the oil, spring onion whites, garlic, ginger and sambal in a deep heatproof dish.
Air fry at 180°C for 4 minutes, stirring once.
Stir in the passata, stock, ketchup, soy, vinegar and sugar.
Air fry at 185°C for 8 minutes until bubbling and slightly reduced.
Fold in the crab meat and drizzle in the beaten egg while stirring.
Divide between four pots and air fry at 180°C for 5 minutes until piping hot.
Brush the mantou lightly with sesame oil.
Air fry the buns at 180°C for 5-6 minutes, turning once, until golden outside and soft within.
Finish the crab with spring onion tops and serve with the hot mantou.