Singapore chilli crab

Instructions

1. Turn each crab over. Lift flap on body. Hold body with 1 hand while pulling off top part of shell with the other. Discard shell and gills. Rinse crab cavity to clean. Chop body into quarters. Use a nut cracker or the back of a large knife blade to crack the claws slightly.
2. Heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry crab, in 2 batches, for 5 minutes or until shells turn red and flesh is opaque. Transfer to a plate.
3. Reheat wok over medium heat. Add remaining oil and heat for 20 seconds. Stir-fry chopped chilli, garlic and ginger for 30 seconds or until fragrant. Add puree, vinegar, fish sauce and sugar and bring to a simmer. Return crabs to wok and turn to coat in sauce. Stir-fry for 2 minutes or until heated through. Serve crab sprinkled with shallots, coriander and extra chilli.