CRAB IN BLACK BEAN SAUCE (Serves 4)

Ingredients:

1.5-2KG whole, raw crabs
4 tblspn peanut oil
1 or 2 cloves garlic, crushed
4 spring onions inc tops
1 tspn salt
2 tblspn sugar
1 tspn cornflour
1 tblspn tinned salted black beans
1 tspn soya sauce
4 tblspn vinegar
4 tblspn chicken stock
1 tblspn 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.

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 rice black bean sauce.