Preparation: 10 minutes
Cooking: 6 days
3 Shanghai hairy crabs (approx. 500g) (Eriocheir sinensis)
100 gr avocado
For the dressing:
50 ml mild soy sauce
80 ml rice wine (preferably Shaoxing)
10 gr salt
10 gr ginger, sliced
10 gr leek
20 gr rock sugar
50 ml Maotai liqueur
3 gr fresh Sichuan pepper
Place the live crabs in water for 2 days to remove any mud or sand.
Gently melt the rock sugar in the mild soy sauce over a low heat, then leave to cool.
Mix the soy sauce syrup with the remaining ingredients for the dressing, then transfer to a bottle.
Remove the crabs from the water while still live and place in the bottle to marinate. Cover well and keep in a cool place for 4 days.
Peel the avocado and serve small portions on a plate.
Remove the crabs from the bottle, then detach the roe and the flesh from the bodies.
Mix the roe with the flesh and freeze.
Place the frozen crab in a mould, then turn out and serve.