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1
To kill the crabs humanely, place them in the freezer for 2 hours.
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2
Bring a large pot of water to a boil over high heat.
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3
Once the crabs are no longer moving, plunge them into the boiling water for about 60 seconds or just until the crab shells begin to turn red.
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4
Remove the crabs from the water and set them on a baking sheet to cool.
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5
Remove the legs and claws and lightly tap with the back of a knife to crack the body shell.
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6
Remove the top shell from the crab bodies and clean the insides with your fingers.
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7
Using a large sharp knife, cut the main body of the crabs into 4 pieces.
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8
To cook the crabs and serve:.
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9
Place a large saute pan or wok over a medium to high heat.
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10
Drizzle the olive oil over the wok.
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11
Add the shallots, garlic, chili and ginger and stir for 30 seconds or until fragrant.
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12
Add all the crab pieces and stir for 5 minutes.
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13
Add the Chinese rice wine and stir for a further 3 minutes or until the wine is reduced by half.
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14
Combine the vinegar, soy sauce, sweet chili and sugar in a small bowl.
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15
Drizzle the soy mixture over the crabs.
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16
Toss to combine and cook for a further 2 minutes or until the crab meat is cooked through.
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17
Remove the wok from the heat and transfer the crab pieces to a serving platter.
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18
Spoon the sauce over the crab.
