Teochew cold crab

Step 1: Buy only crabs that are alive and lively, and cook them the same day. Crab that has died before cooking spoils very quickly, so do not use it. Put the live crabs in the freezer for 20–30 minutes to make them sleepy and calm before handling.

Step 2: Hold each 2 ⅝ lb live mud crabs or flower crabs firmly at the back of the shell and scrub it all over, including the joints, with a stiff brush under cold running water.

Step 3: Lay the crabs belly side up on a heatproof plate and scatter over ⅔ oz fresh ginger. Put the plate in a steamer or on a rack in a wok over boiling water.

Step 4: Cover and steam over a high heat for 15–18 minutes for 600 g crabs, until the whole shell is bright red-orange and the meat in a leg joint is white and opaque all the way through, not translucent. Undercooked crab is not safe to eat cold.

Step 5: Lift the crabs onto a rack and let them cool for 15–20 minutes, just until they stop steaming; don't leave them out longer.

Step 6: Cover and chill in the fridge for at least 2 hours, until thoroughly cold. Cooked crab must go in the fridge within 2 hours of cooking, and should be eaten within 24 hours.

Step 7: Shortly before serving, stir ¼ cup rice vinegar, 1 oz fresh ginger and 2 tsp sugar until the sugar dissolves. A common mistake is making this hours ahead; the ginger loses its bite.

Step 8: Twist off the claws and legs, lift off the top shell (keep any roe), pull away and discard the feathery gills and the stomach sac behind the mouth, and cut the body into four with a heavy knife. Crack the claws with the back of the knife.

Step 9: Arrange the pieces on a cold plate with the top shell back on for show, garnish with coriander and serve straight from the fridge with the ginger vinegar.