Chili Crab & Salted Egg Mantou Benedict with Sourdough Hollandaise

**Prepare the Chili Crab:** Gently combine the cooked crab meat with the store-bought chili crab sauce in a small saucepan. Heat over low heat, stirring occasionally, until warmed through. Avoid boiling to prevent the crab meat from becoming dry. The aroma should be spicy and savory.

**Steam the Mantou:** Steam the frozen mantou according to package instructions until fluffy and heated through. This usually takes around 8-10 minutes. The texture should be soft and pillowy.

**Poach the Eggs:** Fill a wide saucepan with about 3 inches of water and bring to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully drop each egg into the center. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny. Gently remove with a slotted spoon and place on a paper towel-lined plate.

**Make the Sourdough Hollandaise:** In a heatproof bowl set over a simmering pot of water (double boiler), whisk together the egg yolks, mashed salted egg yolks, sourdough starter, and lemon juice until pale and slightly thickened. This should take about 3-5 minutes. Be careful not to overheat the yolks.

**Incorporate the Butter:** Gradually whisk in the melted and clarified butter, a little at a time, until the hollandaise is smooth, thick, and emulsified. Season with salt and pepper to taste. The sauce should have a rich, buttery flavor with a distinct tang from the sourdough and a savory hint from the salted egg yolk.

**Assemble the Benedicts:** Halve the steamed mantou horizontally. Place two halves on each plate.

**Layer the Ingredients:** Spoon a generous amount of the chili crab mixture onto each mantou half.

**Top with Egg:** Carefully place a poached egg on top of the chili crab.

**Drizzle with Hollandaise:** Drizzle the salted egg sourdough hollandaise generously over the poached egg.

**Garnish and Serve:** Garnish with chopped fresh coriander leaves and a sprinkle of chili flakes. Serve immediately while the mantou is warm and the egg is runny.