Clean and prepare crabs. Heat oil in a wok over medium heat. Add chillies, garlic, ginger and spring onions. Cook, stirring, for 1 minute or until fragrant.
Add crabs and toss to coat in chilli mixture. Stir in the toban djan, rice wine, soy, sugar, black vinegar and stock. Cover and cook for 10 minutes or until crabs are just cooked.
Combine cornflour and 2 tsp water in a small bowl. Add to crab mixture and cook, stirring, for 2 minutes or until sauce thickens. Scatter with chillies and coriander, and serve with rice and extra soy sauce.
* Toban djan (chilli bean sauce), Chinese rice wine (shaoxing) and Chinese black vinegar (chinkiang) are available from Asian food shops. Toban djan and Chinese rice wine are also available from selected supermarkets.
DRINK Crabbie’s Original Alcoholic Ginger Beer, Scotland ($6, 500ml)
As seen in Feast magazine, Issue 10, pg68.
Photography by Derek Swalwell.