If using live crabs, humanely stun and clean them: rinse under cold water, remove gills and apron, and split into halves or quarters depending on crab size. Secure claws with kitchen twine if needed. Pat crabs dry.

Bring 6 cups water and 1 tbs kosher salt to a rapid simmer in a large pot. Blanch crab pieces for 2 minutes to firm meat and reduce bacteria. Remove and drain on a rack or paper towels; allow to cool slightly.

Heat 1 cup vegetable oil in a deep skillet or pot to 350°F (175°C) for shallow/deep-frying. Fry the blanched crab pieces in batches for 2–3 minutes until just turning bright red and shell is slightly crisp. Transfer to paper towels to drain. Reserve oil for later or discard as desired.

Chili Krab sauce

In a wide wok or large sauté pan, heat 2 tbs neutral oil and 4 tbs unsalted butter over medium heat until butter is foaming.

Add the minced garlic, shallots, minced red chilies and grated ginger. Sauté, stirring constantly, for 1–2 minutes until fragrant and shallots are translucent but not browned.

Stir in 1 cup ketchup, 1/2 cup sweet chili sauce, 2 tbs sambal oelek, 2 tbs light soy sauce, 1 tbs rice vinegar, 2 tbs caster sugar, 1 tbs fish sauce and 2 tbs tomato paste. Combine thoroughly over medium heat.

Pour in 1/2 cup water or low-sodium chicken stock and bring the sauce to a gentle simmer. Taste and adjust balance: add more sugar for sweetness, more sambal for heat, or more vinegar for acidity.

If sauce is too thin, whisk the prepared cornstarch slurry (1 tbs cornstarch dissolved in 2 tbs water) until smooth and slowly pour into simmering sauce while stirring. Simmer 1 minute until sauce thickens to a glossy, slightly sticky consistency that will cling to crab shells.

Combine & finish

Add the fried crab pieces directly into the wok with the simmering chili krab sauce. Toss carefully with tongs or two spatulas to coat all pieces thoroughly. Simmer together 2–3 minutes so the crab absorbs flavor and finishes cooking through.

Push the crab to one side of the wok. Reduce heat to low. Pour the lightly beaten eggs into the clear side and swirl gently to create ribbons — or pour over the crab and stir quickly once so the egg cooks into fine silky strands and integrates with the sauce. This adds richness and a silky texture to the sauce.

Sprinkle sliced green onions and cilantro over the crab and give a final gentle toss to combine. Turn off heat and let rest for 1 minute so flavors marry.

To serve

Transfer Chili Krab to a large shallow serving platter or bowl. Garnish with extra green onions and cilantro if desired and serve immediately with steamed jasmine rice and lime wedges on the side.

If using deep-fried mantou, warm or quickly re-fry until golden and serve alongside to mop up sauce.