Fried chilli crabs

Fried chilli crabs

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 raw blue swimmer or mud crabs
125ml peanut oil
2 teaspoons fresh ginger, finely grated
3 garlic cloves, finely chopped
3 fresh red chillies, seeded and chopped
60ml tomato sauce
60ml chilli sauce
1 tablespoon sugar
1 tablespoon light soy sauce
1 teaspoon salt

Method

  1. Remove the large shells from the crabs and discard the fibrous tissue under the shell. Divide each crab into four portions, breaking each body in half and separating the claws from the body, leaving the legs attached.
  2. Heat the peanut oil in a wok or large heavy-based frying pan over medium–high heat. Add the crab pieces and cook, turning regularly, until they change colour on all sides. Remove to a plate.
  3. Reduce the heat to low and cook the ginger, garlic and chilli, stirring constantly, until they are cooked but not brown. Add the tomato and chilli sauces, sugar, soy sauce and salt, bring to the boil. Reduce the heat to low, return the crab pieces to the wok and allow to simmer in the sauce for 3 minutes, adding a little water if the sauce reduces too much. Serve with white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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