Chilli Crab

Name: Chilli Crab
Yield: Serves 4
Ingredients: 2 tablespoons sugar; 2 tablespoons chicken stock; 1 tablespoon grated ginger; 80 ml (2½ fl oz/⅓ cup) Chinese rice wine; 3 teaspoons rice vinegar; 2 spring onions (scallions), finely chopped; 60 ml (2 fl oz/¼ cup) oil; 2 tablespoons light soy sauce; 2 garlic cloves, crushed; 1 tablespoon chilli sauce; 4 × 250 g (9 oz) live crabs

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Chilli crab is best eaten with your hands, so supply finger bowls as well as special picks to help remove the meat from the crab claws.

Ingredients

4 × 250 g (9 oz) live crabs
60 ml (2

Side dish
Starter

Method

To prepare the crabs humanely, freeze them for 2 hours, then cook in a large saucepan of boiling water for 2 minutes. Prepare and cut the crab into four to six portions (steps 3–5, opposite). Crack the crab claws.
Heat a wok over high heat, add 1 tablespoon