I created this sauce back in 1984 at the Blue Water Grill in Bondi. I love it because all you do is steam the crab, toss it with the dressing, some spring onions and coriander, and you have a majestic dish. I love the saltiness of the black beans and I like using the Korean bean paste to give it a deep, rich almost smoky flavour. This sauce is stunning with all sorts of other seafood as well: drizzle it over steamed lobster, scallops, mussels or clams.
To make the black bean and chilli dressing, heat a wok until smoking. Add the peanut oil and, when hot, stir-fry the ginger and onion for a few minutes. Add the black beans, capsicum and bean paste and stir for a minute. Add the sake, mirin, vinegar and sesame oil and simmer for 30 minutes, or until the mixture has reduced by about a third.
Kill the crab humanely, pull off the top shell and clean well. Pull off the claws, chop the body in half and crack the hard shell on the claws with the back of a cleaver.
Place the crab in a bamboo steamer and steam for 8 minutes. The flesh should be white and firm when done. Remove the crab from the steamer and place in a bowl. Pour on the dressing, sprinkle with the coriander and spring onions and toss to coat the crab.
© 2008 All rights reserved. Published by Murdoch Books.