RECIPE BY:

Courtney Roulston

INGREDIENTS :

• 2 large fresh whole blue swimmer crabs
• ½ cup Cobram Estate Light Extra Virgin Olive Oil for frying
• 1 tablespoon whole black peppercorns, crushed
• 3 cloves garlic, finely sliced
• 1 long red chilli, sliced
• 2 tablespoons Lee Kum Kee Premium Soy Sauce
• 2 tablespoons Lee Kum Kee Oyster Sauce
• 1 teaspoon caster sugar
• 50g Ballantyne Wrapped Traditional Salted Butter, sliced into rounds
• 200ml water
• 3 green spring onions, sliced
• ¼ bunch coriander, leaves picked

METHOD :

• To prepare the crabs, remove the upper shell from the base of the crab, then remove the gills and the mustard form the body. Wash the shell clean, then cut into 4 pieces with legs and body attached to each piece.
• Heat a wok or frying pan on a high heat. Add the oil and crab and cook for 2-3 minutes, turning occasionally.
• Remove the crab from the pan, draining out most of the oil, then return the pan to the heat.
• Add the peppercorns, garlic, and chilli to the pan and cook for 1 minute, or until fragrant. Add the soy, oyster sauce, sugar, butter and water, and return the crabs to the pan. Bring up to a boil, then simmer for 5 minutes, or until the sauce thickens and coats the outside of the crab shells.
• Toss through the shallots and arrange crab onto a serving plate. Scatter over coriander and serve.

*Can be served with lime wedges, steamed rice or wok tossed noodles!