Softshell Crab Bao with Singaporean Chili Sauce

Carefully clean 3 softshell crabs by cutting off the mouthparts and gills using kitchen scissors. Pat them dry thoroughly with paper towels.

In a shallow dish, combine 0.5 cup of rice flour and 0.5 cup of corn starch. Dredge each of the 3 cleaned softshell crabs thoroughly in the flour and corn starch mixture, ensuring they are fully coated.

Heat 2.5 cups of neutral oil in a deep frying pan or pot over medium-high heat until it reaches about 350-375°F (175-190°C). Carefully place the coated softshell crabs into the hot oil and deep fry until golden brown and crispy, about 3-4 minutes per side. Remove the fried crabs and place them on a paper towel-lined plate to drain excess oil.

While the crabs are still hot, season them immediately with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper.

For the Singaporean chili sauce, add 6 garlic cloves, 1 inch piece of ginger, 3 small shallots, 3 fresh Thai chilies, and 3 rehydrated dried chilies to a food processor. Blend until a coarse paste is formed.

Heat a small amount of oil (about 1 tablespoon) in a saucepan over medium heat. Add the blended chili paste and sauté for 2-3 minutes until fragrant.

Pour in 1 cup of tomato passata, 0.5 cup of chicken stock, and 0.25 cup of sweet chili sauce. Stir well to combine and bring the sauce to a simmer.

Whisk 1 large egg in a small bowl. Slowly drizzle the whisked egg into the simmering sauce while stirring continuously to create strands of egg. Add 2 tablespoons of sugar and 1 tablespoon of rice vinegar to the sauce and stir until well combined and the sauce has thickened slightly.

Steam 3 bao buns according to package instructions until soft and fluffy.