Rick Stein served up a tasty salt and pepper crab with bok choy and oyster sauce on Rick Stein’s Australia.

The ingredients are: 1 litre vegetable oil for deep frying, 2 x 400 g cooked blue swimmer crabs (or brown crabs uk), 200g cornflour, 1 tbsp vegetable oil, 3 shallots, peeled and sliced, 4 garlic cloves peeled and sliced, 5 cm piece ginger, peeled and chopped, 3 spring onions cut into 2cm lengths and 3 long red chillies (Cayenne), thinly sliced diagonally.

For the salt and pepper seasoning: 1 tsp salt, 1 tsp white peppercorns, 1/2 tsp Szechuan peppercorns, 1/2 tsp five spice powder, 1/4 tsp msg and 1/2 tsp white sugar.

For the blanched bok choy with oyster sauce: 2 bunches bok choy, halved lengthways and washed well, 2 tbsp oyster sauce, 2 tsp soy sauce and 2 tsp sesame oil.

See recipes by Rick in his book titled: Rick Stein’s Food Stories available from Amazon now.