Created by ImPat on October 7, 2014
Step 1: Freeze mud crab for 30 minutes and then blanch in boiling hot water and then submerge into ice water to refresh.
Step 2: Clean and chop the crab in quarters, remove lungs and crack the claws by hitting them across the middle with a knife.
Step 3: Add some off cuts of ginger and spring onion to the water in a pot on which you can sit a bamboo steamer, add the crabs to the steamer and steam for about 6 to 8 minutes or alternatively I would use my electric steamer or if you have a pot with holes in the base site that on a another pot with water.
Step 4: Heat the peanut oil in the wok until smoking.
Step 5: Add onion and cook till almost transluscent and then add garlic and cook for a few minutes.
Step 6: Add the julienned ginger and chillies if using, 1 inch lengths of spring onion white part and the capsicum and sugar and fry a few minutes until fragrant.
Step 7: Add crabs and toss, then add shoaxing wine, oyster sauce, sesame oil and stock and vinegar and cook for a few minutes (I just had this all mixed in a jug to pour in).
Step 8: Sprinkle with sliced spring onion greens and coriander leaves on serving (as we don't care for coriander I omitted).
Step 9: Serve with steamed rice.