Place crab on its back and insert an ice pick into the centre until it stops moving.

Remove strings attaching the pincers and scrub the crabs under running water to remove mud and dirt.

Cut off both pincers and trim the legs with a sharp scissors and clean thoroughly.

Crack the hard shell of the pincers with a meat masher.

If the shell is too difficult to pry open, cut the crab into halves.

Remove the gills and wash under running water. (Do not remove the crab roe).

Place the crab parts in a tray and add ginger, garlic, shaoxing wine and light soy sauce.

Place tray in a hot steamer and steam for 10 - 15 minutes.

Remove steamer cover and add cherry tomatoes, chilli* and steam for another 5 minutes.

Check if the crab meat is fully cooked and garnish with coriander leaves.

Ready to be served.