Chili Crab Inspired Sambal Seafood Bisque with Roti John Mantou

**Prepare the Seafood Stock:** Heat 1 tbsp of vegetable oil in the pot. Add prawn shells and heads, and saute for 5-7 minutes until fragrant and slightly browned. This will release intense seafood flavor.

Add the chopped onion, garlic, and ginger to the pot and cook for another 3-5 minutes until softened and fragrant. The aroma will be savory and slightly sweet.

Stir in the tomato paste and cook for 1 minute to caramelize. This will deepen the flavor of the stock.

Pour in the chicken stock (or seafood stock) and bring to a boil. Reduce heat and simmer for 20-25 minutes. This allows the flavors to meld and infuse into the broth. Strain the stock through a fine-mesh sieve, discarding the solids. This is your flavorful base.

In the same pot, heat the remaining 1 tbsp of vegetable oil. Add the chopped red chilies and sambal oelek and cook for 1 minute, until fragrant. Be careful not to burn the chilies.

Pour in the strained seafood stock. Add oyster sauce, tomato ketchup, and sugar. Stir well and bring to a simmer. Taste and adjust seasonings as needed.

Add the prawns, crab meat, and squid to the simmering bisque. Cook for 3-5 minutes, or until the prawns are pink and cooked through, and the squid is tender. Avoid overcooking the seafood.

Whisk the cornstarch slurry (cornstarch mixed with cold water) into the bisque and stir until slightly thickened. This will give the bisque a velvety texture.

Slowly drizzle in the lightly beaten egg while stirring the bisque gently. This creates delicate egg ribbons throughout the soup.

**Prepare the Roti John Mantou:** While the bisque is simmering, divide the mantou dough into small balls (about 2-3 inches in diameter). Flatten each ball slightly. Whisk eggs, chopped onion, salt and pepper, and chili sauce (if using) together in a shallow bowl. Dip each flattened mantou into the egg mixture, ensuring it's well-coated. Steam the soaked Mantou over high heat for 10-12 minutes, or until they are cooked through and slightly puffed up.

Ladle the Chili Crab Inspired Sambal Seafood Bisque into bowls. Garnish with fresh coriander and sliced spring onions. Serve immediately with the steamed Roti John-inspired Mantou for dipping and soaking.

Enjoy the symphony of flavors – the rich and spicy bisque perfectly complemented by the soft and fluffy mantou!