It’s taken 20 years of experimenting to create and refine this recipe for chilli mud crab.

2 tbsp rice wine vinegar

3 tbsp soy sauce

Chilli jam

Spicy tomato sauce

2 onions, chopped

Red chillies, finely chopped

Garlic, grated

Fresh ginger, grated

Cooking oil

Flour

3 tbsp brown sugar

2 cleaned green (uncooked) mud crabs

1

Coat the crab pieces with flour.

2

Heat a little canola oil into the wok. Cook the crab one piece at a time, as cooking times will differ according to each piece’s size.

3

Once all the crab pieces are cooked, place to one side. Add the onion, chillies, ginger and garlic and cook until soft.

4

Add the soy sauce and rice wine.

5

Combine the spicy tomato sauce to the wok and a spoonful of the chilli jam.

6

Mix in the brown sugar and one cup of water and heat through.

7

Return the crabs to the wok and cook with the lid on. Serve buffet style.