We bought ourselves a crab-he was 1.5kg so I increased the sauce accordingly. The crab cooked up really well using this method, but we found the sauce a bit "underwhelming". Ok but not great. I had to use balsamic (which is the usual sub for black vinegar) and think the sauce could have done with more we thought. I reckon a teaspoon or two of freshly ground black pepper would kick it up a notch too. I used two chillies and had to use tube coriander for the fresh due to shopping limitation!