close
Advertisement
Shop Now
Magazine
 

Chilli crab

This delicious crab stir–fry is made with fresh chillies and ginger and flavoured with an unforgettable tangy sauce that you will want to enjoy again and again. Served with steamed rice on the side, this dish is perfect for entertaining.

Chilli crab

Ingredients

  • 4 × 300 g (10 oz) raw (uncooked) crabs, such as blue swimmer, dungeness or redrock
  • 2 teaspoons peanut oil
  • 2 cloves garlic, crushed
  • 2 small red chillies, seeded and finely chopped
  • 2 teaspoons finely grated fresh ginger
  • 4 spring onions (scallions), thinly sliced
  • ½ cup (15 g) fresh coriander (cilantro) leaves, chopped
  • 1 teaspoon salt (optional)
  • 1 long red chilli, seeded and thinly sliced, to garnish
  • steamed rice, to serve
  • ½ cup (125 ml) salt–reduced fish, chicken or vegetable stock
  • ¼ cup (60 ml) tomato sauce (ketchup)
  • 2 tablespoons sweet chilli sauce
  • ¼ cup (60 ml) shaoxing rice wine
  • 2 tablespoons hoisin sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar

Preparation

  1. Prepare the crabs by lifting the flap under the crab's body with your thumb and discard.
  2. On the side opposite the eyes, insert your fingers and thumb between the top and bottom shells.
  3. Pull off the top shell and discard.
  4. Remove and discard the spongy, finger–like white gills on either side of the crab's body.
  5. Cut the body into quarters.
  6. To make the chilli sauce, combine all of the ingredients together in a bowl.
  7. Heat the oil in a large wok over medium–high heat and stir–fry the crabs for 6–7 minutes, tossing occasionally so they cook evenly.
  8. Add the garlic, chilli and ginger, and stir–fry for 1 minute, or until fragrant.
  9. Add the chilli sauce and stir–fry for 3–4 minutes, or until the sauce boils and thickens slightly and the crabmeat turns white.
  10. Add the spring onion and coriander, reserving some for garnish.
  11. Taste and add salt if necessary.
  12. Serve the crab immediately, garnished with the remaining spring onion, coriander and chilli, with steamed rice on the side.

Serves 4
Preparation: 10 minutes
Cooking: 15 minutes



Source:

Low Fat No Fat Asian Cooking

Click here for more cookbooks...

More Recipes

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Scrambled eggs with smoked salmon and dill -

Scrambled eggs with smoked salmon and dill -

Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.

Spinach and smoked trout roulade

Spinach and smoked trout roulade

Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.

Advertisement