Singapore chilli blue swimmer crab
Twist the legs and claws from the crabs and make some cracks in the shell of each piece using the blunt side of a knife or a mallet.
Heat the peanut oil in a wok on high until it starts to smoke. Add the crabs and stir-fry for five minutes.
Add the onions, chilli, garlic, ginger and spring onions and stir-fry for 1 minute or until fragrant.
Add the chopped tomato, rice wine, brown sugar and kecap manis and stir fry for about three minutes until the sauce thickens.
Transfer crab to a serving bowl and top with coriander leaves.
Serve with crusty bread to dunk into the sauce, or on top of steamed jasmine rice.