I first encountered this dish as a child, when we spent a few years living in Singapore, says Jeremy Pang. We kids loved dipping fried mantou (a type of fried bao) into the sticky, sweet, salty, savoury, eggy sauce. To keep things simple, buy a dressed crab, but if you’re feeling more adventurous, buy a live one (or a lobster) and prepare it yourself.
Serves 2 1 dressed crab 8 whole prawns 900ml chicken stock 2 eggs, well beaten For the paste: ½ tsp belacan shrimp paste 5 Thai shallots or 2 banana shallots ½ thumb of galangal or ginger, finely chopped 4 cloves of garlic, finely chopped 1 lemongrass stalk, bashed and finely chopped 1 bird’s eye chilli, finely chopped 1 large tomato, diced
For the sauce: 1 tsp tomato purée 1…
