Typhoon shelter crab

Step 1: Buy live 2 ⅝ lb live mud crab or brown crab (or freshly frozen raw crab) on the day you cook it; it must be lively. Chill it in the freezer for 1–2 hours until it is completely still and insensible, then kill it quickly by pushing a knife firmly into the centre on the underside. Never cook a crab that died before cooking.

Step 2: Scrub the crab, pull off the top shell and remove the feathery gills and stomach sac. Cut the body into quarters and crack the claws with the back of a heavy knife. Pat dry and dust with 4 tbsp cornflour.

Step 3: Heat 4 ¼ cups vegetable oil for frying in a wok or deep pan, no more than a third full, to 350°F. Fry the crab in batches for 4–5 minutes until the shell is bright red and the meat is white and opaque. Drain on a rack. Never leave hot oil unattended.

Step 4: In a separate wok heat ¾ cup vegetable oil over a medium heat and fry 2 bulbs garlic, stirring constantly, for 5–7 minutes until golden and crisp. A common mistake is a too-hot pan; burnt garlic ruins the dish. Add 2 ⅛ oz panko breadcrumbs and keep stirring for 2 minutes until golden.

Step 5: Add 1 tbsp fermented black beans, 6 dried red chillies and 2 fresh red chilli and stir for 1 minute. Add the crab, 1 tsp sugar and 1 tsp salt and toss for 2 minutes until the crab is coated and hot.

Step 6: Toss in 4 spring onions and pile onto a platter, spooning all the garlic crumb over the crab. Give everyone crackers and finger bowls.