Chili Crabs

Cooking Instructions

1. Remove the large claws of one crab and turn onto its back with the head facing away from you. Use your thumbs to push the body up from the main shell. Discard the stomach sac and "dead men's fingers," i.e. lungs and any green matter. Leave the creamy brown meat in the shell and cut the shell in half with a cleaver or heavy knife. Cut the body section in half and crack the claws with a sharp blow from a hammer or cleaver. Avoid splintering the claws. Repeat with the other crab.

2. Grind the shrimp paste, garlic, chilies and ginger to a paste with pestle and mortar.

3. Heat a wok and add the oil. Fry the spice paste, stirring it constantly, without browning.

4. Stir in the tomato ketchup, sugar and water and mix the sauce well. When just boiling, add all the crab pieces and toss in the sauce until well-coated and hot. Serve in a large bowl, sprinkled with the spring onions. Place in the center of the table for everyone to help themselves. Accompany this finger-licking dish with cool cucumber chunks and hot toast for mopping up the sauce, if you like.

Wine Pairing(s)

Field Stone Chardonnay

Bonneau 'Catherines' Chardonnay

Babcock "Ritas Earth Cuvee" Chardonnay

Brancott 'Gisborne' Chardonnay

Hanna Chardonnay

De Loach 'Ritchie' Chardonnay

Ramey 'Ritchie' Chardonnay

Long Flat Chardonnay

Morgan Double L Chardonnay

Mumm Napa Blanc de Noirs