Chilli blue swimmer crabs

Let's not kid ourselves that crustaceans, in particular crab, are the daintiest things to eat (unless some poor sucker before you has had the job of cleaning them). Contending with all those legs, cracking flat-shelled bodies and picking bits of shell from crab meat is generally not for the faint hearted. The amount of effort that goes into preparing and cooking crabs versus their weight in grams yield is generally thankless.

But the end product is the reason why we go to so much strain and stress in crab territory. It's sweet, silky true taste of the ocean that can be as robust with chilli as it can in a delicate amuse-bouche. I could have kissed my fish monger the other day when he had trays of cleaned, bright blue swimmer crabs for a bargain price.

It's my preference to eat crab alone so I don't have to share with anyone. All that work to then have to share? No thanks. It goes against the very grain of my food being to say "I will not share", as preparing and sharing food is the very essence of love, be it for friends or family. But just not when it comes to crab, okay.

I'm shunning delicate flavours here to blast these blue swimmer crabs with a strong hit of chilli and garlic. I highly recommend you don an apron and set yourself up in a bathtub to eat these messy morsels. If you insist on sharing these are great on a festive table in the lead up to the silly season.

Chilli blue swimmer crabs

Serves 2, easily doubled
Cooking time: 10 minutes

• 1 teaspoons peanut oil
• 2 uncooked blue swimmer crabs, trimmed and cleaned
• 1 garlic cloves, crushed
• 1 fresh long red chillies, finely chopped
• 1cm fresh grated ginger
• 3 tablespoons tomato sauce
• 1 tablespoons sweet chilli sauce
• 1 tablespoons shaoxing wine
• 1 teaspoon brown sugar
• spring onions and coriander to serve

Heat the peanut oil in a wok, add your swimmer carbs and stir fry on a high heat for about 5 minutes until the translucent meat turns white.

Add garlic, chilli, ginger, sauces, shaoxing wine and sugar, and stir-fry quickly for a couple of minutes until the sauce starts to go thick. Remove from heat. Pile up some jasmine rice in serving bowls and pile crabs high on each plate. Sprinkle with spring onions, coriander and fried onions and serve immediately. You cans serve chilli oil or flakes if you or your guests want extra spice.