Chile Crab - crabs

Method

• To kill the crabs humanely, place them in the freezer for 2 hours.
• Bring a large pot of water to a boil over high heat.
• Once the crabs are no longer moving, plunge them into the boiling water for about 60 seconds or just until the crab shells begin to turn red.
• Remove the crabs from the water and set them on a baking sheet to cool.
• Remove the legs and claws and lightly tap with the back of a knife to crack the body shell.
• Remove the top shell from the crab bodies and clean the insides with your fingers.
• Using a large sharp knife, cut the main body of the crabs into 4 pieces.
• To cook the crabs and serve:.
• Place a large saute pan or wok over a medium to high heat.
• Drizzle the olive oil over the wok.
• Add the shallots, garlic, chili and ginger and stir for 30 seconds or until fragrant.
• Add all the crab pieces and stir for 5 minutes.
• Add the Chinese rice wine and stir for a further 3 minutes or until the wine is reduced by half.
• Combine the vinegar, soy sauce, sweet chili and sugar in a small bowl.
• Drizzle the soy mixture over the crabs.
• Toss to combine and cook for a further 2 minutes or until the crab meat is cooked through.
• Remove the wok from the heat and transfer the crab pieces to a serving platter.
• Spoon the sauce over the crab.