PEPPER CRAB

Preparation Method :

• To make the stir-fry sauce, mix the soy sauce, oyster sauce and sugar in a small bowl and set aside.
• Wash the crabs well with a stiff brush. Pull back the apron and remove the top shell from each crab (it should come off easily).
• Remove the intestine and the grey feathery gills. Using a large sharp knife, cut the crab lengthways through the centre of the body to form two halves with the legs attached.
• Cut each half in half again, crossways. Crack the thicker part of the legs with the back of a heavy knife or crab crackers.
• Heat a wok over high heat, add a little oil and swirl to coat. Add the crab in a few batches, stir-frying over very high heat for 4 minutes each batch, or until the shells turn bright orange, adding more oil if needed.
• Remove from the wok. Reduce the heat to medium-high, add the butter, garlic, ginger, chilli and pepper and stir-fry for 30 seconds, then add the stir-fry sauce and simmer for 1 minute, or until glossy.
• Return the crab to the wok, cover and stir every minute for 4 minutes, or until cooked. Sprinkle with the spring onion and serve with rice. Provide bowls of warm water with lemon slices for rinsing sticky fingers.