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1.5 - 2kg whole, raw crabs
4 tbspn peanut oil
1 or 2 cloves garlic, crushed
4 spring onions inc. tops
1 tspn cornflour
tinned salted black beans
1 tspn salt
2 tbspn sugar
1 tspn soya sauce
4 tbspn vinegar
4 tbspn chicken stock
1 tbspn dry sherry
Method
Gently remove the top shell (carapace) and flap of the washed crabs and discard the insides. Chop the remainder of each body into four pieces and de-vein. Remove the claws and crack them so the sauce can penetrate to the flesh.
Heat oil in large pan or wok and fry the garlic and the body quarters until the shells are bright red - about 4 minutes. Turn frequently.
Add the chopped spring onions and cook for a further two minutes.
Rinse black beans in a strainer under running water, then drain and mash them.
Blend cornflour, salt & sugar smoothly with beans, soya sauce, vinegar, stock & sherry.
Pour the mixture over the crabs and simmer for a further 5 minutes before serving with boiled rice.
Serves 4
Variations:
Ingredients can be whizzed together in a blender or food processor to a smooth paste. 3cm of green ginger can also be added. It gives a clean, sharp bite to the otherwise rather rich black bean sauce.
Crab Information and Hints
Blue Swimmer Crab
Size Limit: 127mm.
Bag Limit: 24.
Boat Limit: 48
Crabs continue to cook within their shell for several minutes after you remove them from the boiling water. Plunge them into ice water to prevent over cooking. Keep refrigerated and usually eat within 2 days.
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