Chilli Crab

This is the namesake of the famous chilli crab festival in Brick Lane in London, although its roots lie further a field in Singapore!

Preparation:

1. To kill the crabs humanely, put them in a freezer for an hour. Heat a large saucepan of water and when it’s at boiling point, plunge the crabs into it for about a minute, then rinse them in cold water. Twist off and discard the grey gills from inside the crab. Rinse the bodies and drain well. Cut away the final two hairy joints of the legs, and then cut each crab into 4-6 pieces with a piece of the body attached to a leg or two. Crack the claws using crab crackers or the back edge of a cleaver or other heavy knife –this will help the meat absorb the marinade.
2. Over a high temperature, heat the wok and add 1 tbsp oil and heat until very hot. Add half the crab and fry for several minutes to cook the meat thoroughly. Remove and drain and repeat with another tbsp of oil and the rest of the crab.
3. Mix the chilli sauce, Light Soy Sauce, White Rice Vinegar, Shaoxing rice wine, salt, sugar and stock.
4. Reheat the wok over a high heat, add the oil that is left and again heat until extremely hot. Stir fry the Minced Ginger, Minced Garlic, spring onions for 10 seconds. Add the sauce mixture to the wok and cook briefly. Add the crab pieces and toss lightly, thereby coating them with the sauce. Cook covered for 5 mins, then serve immediately.
5. Serve with finger bowls and napkins, as crab is best eaten with the hands.

Useful tip:

“Traditionally we sit down to a meal at a round table as this is considered the most auspicious shape, since it allows good energy to flow smoothly... more