INGREDIENTS:

1 large mud crab
3 pickled sour plums
4 tbsp palm oil
1 tbsp sweet bean paste
1 tbsp sour plum sauce
2 tbsp sugar
2 red chillies, julienned
1 inch ginger, julienned
4 cloves garlic, sliced
3 tbsp ‘Shao Xin” wine

METHOD:
1. Clean crab thoroughly and discard inedible parts. Lightly pound the crab with a rolling pin to break the shell, but keep
the majority of it intact.
2. Place crab in a casserole inside a bamboo steamer. Sprinkle with ginger and chilli and steam for 8 minutes over boiling water. Discard all liquid.
3. Pound together sour plum, sweet bean paste, sour plum sauce, sugar and “Shao Xin” wine. Pour the mixture over the
crab and steam for another 5 minutes.
4. Garnish accordingly before serving.