So onto the next thing, the crab claws. I debated about what to do with them. I toyed with doing a modern twist on a classic by making a twist on cocktail sauce and serve some Avocado and little Gems, then I swayed towards making a beautiful salad with the whole crab claws, some endive and grapefruit, but I finally went in with making a proper Singapore Chilli crab, which is always a bummer to do with whole crabs at home. So with the thinking that crab claws would make the whole thing a load easier and that I just love making anything you can cook from start to finish in 10 minutes, I chose that.

Singapore Chili crab

Serves 2 hungry people as a main or 4 as a starter or part of an Asian feast

1 banana shallot or 1/2 an onion

4 cloves garlic

2 red chillies, (I like it hot though so you may prefer 1 -2 or simply deseed them

a small knob ginger

2 tablespoons groundnut oil

200ml Passata

100ml water

1 tablespoon tomato puree

1 tablespoon rice wine vinager

2 tablespoons light Soy sauce

2 tablespoon golden caster sugar

salt and peper

8-10 prepared crab claws

Place the shallot or onion, garlic, chilli and ginger into a food processor and blitz for about 30 seconds or until it becomes a paste.

Heat the oil in a wok until it starts to shimmer, then gently pour the paste into the pan. Keep stirfrying for about 5 minutes or until all the liquid has come out of the paste and its beginning to gently go golden brown.

Add in the passata, water and tomato puree and cook for 2-3 minutes or until  the sauce has thickened and is looking really rich. Add the vinegar, soy, sugar, salt and pepper and taste. Finally stir the crab claws in and cook for 2-3 minutes or until the whole dish is piping hot. Serve with steamed rice and make sure you eat with your hands.