Step 1

To prepare the crab, twist off the legs and claws. Turn the crab upside-down, hold both sides and use your thumbs to push under the central body until it breaks away. Remove and discard the spongy gills and pick out any white meat. Scoop out the brown meat from the main shell and place in a bowl. Crack the large claws in half and pick out the meat. Reserve the legs, claws and meat and discard the other parts of the crab.

Step 2

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.

Step 3

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

Step 4

Heat 1 tbs oil in a frypan over medium heat. Cook the chilli sauce for 8-10 minutes until softened and coloured.

Step 5

Heat remaining 1 tbs oil in a wok over medium heat. Add the chopped white spring onion, garlic, ginger and chilli, and fry for 10 minutes or until cooked through.

Step 6

Add the crab legs and claws. Stir in the chilli sauce and cornflour mixture, season and simmer for 5 minutes, then remove from the heat and add the crabmeat.

Step 7

Serve with a good sprinkling of the drained coriander leaves, green spring onions and extra chilli, with roti canai for dipping into the sauce, if using.