Wok-tossed Salt and Pepper Crab Claws
If you can't buy just the crab claws from your fishmonger or supermarket, don't despair - just buy the whole crabs and make crab bisque from the bodies.
- 4 tablespoons butter
- ¼ cup dry white wine
- 12 paddle crab claws, shells cracked with the back of a large knife
- ¼ mild chilli
- 2 cloves garlic, peeled and thinly sliced length wise
- 6 spring onions, slithered
- 2 teaspoons cracked black pepper
- 1 teaspoon sea salt
- 1-2 tablespoons corn flour loosened in cold water
Heat a large wok. Add the butter and white wine and stir until all the butter has melted and begins to boil.
Add the remaining ingredients except the corn flour and toss together. The claws will take about 10-12 minutes.
Once the claws are cooked, lightly thicken the juice by tossing in a little corn flour mixture.
Transfer the cooked claws into a large service bowl and pour over the juices.
Place in the centre of a table surrounded by hungry diners. I recommend you offer finger bowls of warm water with a slice of lemon to each guest.