Chili Crab - cooking recipe

Ingredients

4 1/3 lbs live blue swimmer crabs or blue crabs
1 tbsp peanut oil
2 None red chili peppers, seeded and finely chopped
1 tbsp minced ginger
2 cloves garlic, finely chopped
1 tbsp fish sauce
2 tbsp palm sugar or brown sugar
3 tbsp lime juice
3 tbsp rice vinegar
6 None green onions, thickly sliced
1 cup cilantro leaves

Preparation

Place crabs in boiling water for 3 mins to kill it. Drain well and cool under cold running water.
Remove the top shell by holding the hind leg and inserting a small, sharp knife at the back. Lever the knife up and the shell will come away easily.
Use knife to scrape the gills off (they are grey and feathery). Grasp the mouth pieces and twist them off. Rinse crab under running water to wash out the guts. The crab is then ready to cook
Chop each body in 2 using cleaver.
Heat oil in wok on high heat. Cook chili pepper, ginger, garlic, fish sauce, palm sugar, lime juice, vinegar and 3 tbsp water for about 3 mins.
Add crab and cook, covered, for 15 mins until shell turns red. Add green onions and cilantro; toss to combine. Serve immediately.