Singapore Chili Crab

To prepare the crab, crack the legs and remove the meat and place in a bowl. 

Fill a bowl with iced water and add the coriander leaves, as well as the sliced green spring onion – this will make the onion curl up. 

For the chili sauce, whiz all ingredients in a food processor, along with reserved coriander stalks, until a rough paste. 

Heat 1 tbsp Monini D.O.P. Umbria EVOO in a frypan over medium heat. Cook the chili sauce for 8-10 minutes until softened and coloured. 

Heat remaining Monini D.O.P. Umbria EVOO in a wok over medium heat. Add the chopped white spring onion, garlic, ginger and chili, and fry for 10 minutes or until cooked through.