Fengcheng Spicy Crab

Fengcheng Spicy Crab

　　Ingredients: (Serves two) One 500g fresh meat crab, 10g crushed Sichuan peppercorns, 15g chili oil, 5g coriander, three to four small red chilies, 10g salt, 5g ginger, 5g sugar, 10g cooking wine, 5g roasted sesame seeds, 5g cornstarch.

　　Method: First, clean the meat crab with a brush, remove its legs and claws, then pry open the shell—note, pry from the end without claws toward the end with large claws. After opening, clean the dirty parts inside the cavity, then cut the crab body into two cuts making four pieces, and slightly crack the claws. Place all the above in a dish.

　　Slice the small chilies, chop the coriander into sections, wash the ginger and mince it, then sprinkle along with the cooking wine and salt over the crab in the dish. Steam it in a steamer basket for 8 minutes, then turn off the heat.

　　In another pan, add the chili oil, then pour in the crushed Sichuan peppercorns and the other portion of sliced chilies. Stir-fry over low heat until fragrant, then add the steamed crab and the steaming liquid. Stir-fry for 4 minutes, thicken the sauce with a cornstarch slurry, sprinkle with sesame seeds, and it’s ready to come off the heat. When plating, you can use chopsticks to arrange the crab back into its original shape and sprinkle some coriander. Red and green, it's appealing in color, aroma, shape, and taste—haha.

　　Choose a lively and heavy crab. Even if it’s a meat crab, having big claws and a thick shell isn’t necessarily a good deal—it’s better if the body is plump and full. Be careful not to hurt your hands when prying open the shell, and don’t smash the claws too much—just crack them slightly. Before cooking the crab, it’s best to let it have a bit of strong liquor. Use a small spoon to feed it half a spoonful of brandy. After getting the crab tipsy, its meat will carry a hint of alcohol aroma and will also be easier to handle when cleaning.