Black Bean And Chilli Mud Crab - cooking recipe

Ingredients

1 crab (mud crab that is or 4 blue swimmers)
2 tablespoons vegetable oil
2 tablespoons garlic (sliced)
1 tablespoon ginger (grated)
1 chili (red chopped or to your taste)
2 tablespoons fermented black beans (lightly crushed)
2 tablespoons chinese rice wine
1 cup chicken stock (or fish stock)
1/4 cup soy sauce (light)
1 cup spring onion (cut on the long diagonal)
1/4 cup ginger (cut into long strips)
1/2 cup coriander (leaves)
1 lime (halved)

Preparation

Clean the mud crab (remove the carapace, lungs and guts) and then remove the claws and crack then with the back of a cleaver but don't smash them or you will be picking shell out all night and then cut the body sections into 3 or 4 depending on their size.
Heat the oil in a wok and add the crab pieces and toss around until they turn red and then add the garlic and ginger and continue to toss for another minutes.
Then add the chilli, black beans, rice wine, stock and light soy sauce and cover and simmer for about 3 minutes for the crab to cook through.
Uncover and if lots of liquid remains, turn up the heat for a few minutes.
Remove the crab pieces to a serving plate and add the spring onions and extra ginger to the liquid and pour this over the crab and finish with a scatter of the coriander leaves and serve with the lime.