Stir-fried blue swimmer crab with chilli jam

Stir-fried blue swimmer crab with chilli jam

By
From
New Thai Food
Serves
2
Photographer
Jeremy Simons

Crab always makes a meal a special occasion, and is enhanced by the flavours in this stir-fry. Serve with steamed jasmine rice.

Ingredients

Quantity Ingredient
2 x 300g blue swimmer, sand or dungeness crabs
60ml coconut oil
or 60ml canola oil
2 long red chillies, seeded and julienned
2 garlic cloves, crushed
3 kaffir lime leaves
200ml Chilli jam
100ml Chicken stock
2 1/2 tablespoons oyster sauce
2 1/2 tablespoons fish sauce
50g caster sugar
2 spring onions, cut into 2.5 cm lengths
15g thai basil leaves

Method

  1. For best results, steam the crabs first. Place them on a piece of baking paper or banana leaf in a steamer and set over boiling water. Cover and steam for 3 minutes.
  2. Remove the crabs from the steamer. Lift up the flap and remove and discard the dead man’s fingers. Cut each crab into 4 pieces. Reserve any liquid and any mustard from inside the crab for adding to the sauce.
  3. Heat the oil in a wok over a medium–high heat. Add the chillies, garlic and lime leaves and stir-fry for 30 seconds. Stir in the chilli jam, chicken stock, oyster and fish sauces and sugar and reduce the heat.
  4. Add the crab and any reserved liquid and mustard and increase the heat to high. Toss to coat the crab completely with the sauce, then add the spring onions and basil. Mix well to combine the flavours.
  5. Spoon onto a serving plate and serve with steamed jasmine rice.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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