You can use store-bought mantou and steam them according to instructions. You can also use homemade mantou. Preheat about 1 inch of oil and fried some steamed mantou until lightly golden brown. Turning it over as it fries so it browns evenly
Prepare chili paste:
Put all ingredients for chili paste in a food processor and process into a paste.
Mix ketchup, sugar, salt, and taucheo in a bowl and stir to mix. Set aside
Preheat a large wok or Dutch oven. Add cooking oil and stir fry the chili paste you made earlier until fragrant, about 2 minutes or so. Add belacan and lemongrass and stir fry another minute. Add the sauce you prepared earlier and cook for about 30 seconds or so. Add chicken stock and bring it to a boil
Add the crab pieces and cover to let it cook for about 5 minutes or until they turn bright red and almost cooked. Since mine is already pre-blanched, I just basically heating it up for a minute or two. Uncover the lid and add the beaten eggs and stir to mix. Have a taste and adjust to your taste. It should be spicy, sweet, savory, with a hint of sour
Stir in the cornstarch mixture and continue to stir until the mixture is thickened.
Transfer to a serving platter. Garnish with some chopped green onion and fresh cilantro leaves and serve with fried mantou on the side
Singapore Chili Crab with Fried Mantou (Homemade Sauce) https://whattocooktoday.com/singapore-chili-crab.html