then you can go back to the original recipe and use a large fresh crab (preferably mud crab). But if you want an easier-to-eat dish, buy large fresh whole shrimp or prawns, and split them open by ...

smaller types such as flower crabs or crucifix crabs. Mud crabs are good, too, but the shell is thick, making it difficult to crack the legs, and it’s hard to pull off the back shell.