INGREDIENTS

INSTRUCTIONS

1 If using live crabs, kill by turning each one in turn on its back with
its eyes facing you. Drive a thick skewer or a long, thin-bladed knife
between the eyes into the centre of the crab.
2 Lift up the tail flap and drive the skewer through the underside of the
crab. When the crab's dead, it will go limp. For the uncooked and cooked
crabs, break off the tail flap and discard.
3 Break off the claws, cut them in half at the join and crack the shells of
each piece with a hammer. Take a large-bladed knife and chop the body
section of the crab in half.
4 Gently tug on the legs to pull the body away from the back shell. Use a
knife as an added lever if you need to but it should come away quite
easily, with the legs still attached.
5 Turn each piece over and pick off the dead man's fingers (soft gills).
Pour any liquid out of the back shells into a bowl and keep.
6 Don't use the brown meat for this dish, it makes the chilli sauce look
and taste muddy. Discard it and the back shells or save for stock.
7 Heat the oil in a large wok. Add the crab, stir-fry for three minutes -
add the garlic and ginger after a minute.
8 Add the juices from the back shell, soy sauce, ketchup, chillies, water
and black pepper.
9 Cover and simmer on a medium heat for five minutes if using fresh crab or
2-3 minutes if using cooked. Spoon the crab on to one large or four soup
plates, sprinkle over the spring onions and serve. Good alternatives to
crab would be large raw prawns or lobster.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.

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