Korean Spicy Marinated Raw Crab, Made with Monk Fruit Sweetener

Method

1. Prepare 1 kg of blue swimming crab: pull off the apron first, lift off the top shell, strip away all the gills on the back, and use scissors to cut off the eyes and the sharp tips of the claws.
2. Scrub the belly, the back and the leg joints with a small brush, rinse under running water, pat dry and cut each crab in half crosswise.
3. Spray or pour 100 ml of soju over the crab to take away the fishy smell.
4. Put all the sauce ingredients into a large bowl: 30 g coarse chili flakes, 50 g fine chili powder, 30 ml Korean soy sauce, 40 g kOBE Monk Fruit Blend, 30 ml mirin, 30 ml tuna fish sauce, 15 ml sesame oil, 30 g minced garlic, 10 g minced ginger, 5 g ground pepper, 13.5 g kOBE Monk Fruit Blend, 5 g salt, 5 g roasted sesame seeds and 100 ml pear juice, mix well, then adjust the seasoning to taste.
5. Cut 150 g of spring onion into lengths and slice 3 red horn chilies finely.
6. Put the crab in a bowl, add the spring onion and chili, the sauce and a little roasted sesame, mix well, then transfer to a container and keep it in the fridge, ready to eat a day later.

Tips

• Marinated raw crab depends on very fresh crab kept cold throughout, and anyone with a delicate stomach should think twice.
• Scrub the belly, the back and the leg joints under running water, then pat everything dry.
• Korean tuna fish sauce can be replaced with good quality Vietnamese fish sauce.
• Chill the crab in the sauce for at least a day, since eating it right away leaves the meat bland.
• Keep the top shells and set them upside down on the jar so the roe does not fall to the bottom.