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Place crab on its back and insert an ice pick into the centre until it stops moving.
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Remove strings attaching the pincers and scrub the crabs under running water to remove mud and dirt.
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Cut off both pincers and trim the legs with a sharp scissors and clean thoroughly.
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Crack the hard shell of the pincers with a meat masher.
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If the shell is too difficult to pry open, cut the crab into halves.
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Remove the gills and wash under running water. (Do not remove the crab roe).
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Place the crab parts in a tray and add ginger, garlic, shaoxing wine and light soy sauce.
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Place tray in a hot steamer and steam for 10 - 15 minutes.
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Remove steamer cover and add cherry tomatoes, chilli* and steam for another 5 minutes.
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Check if the crab meat is fully cooked and garnish with coriander leaves.
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Ready to be served.