Chilli Crab Recipe
When serving, make sure to provide finger bowls for guests and a handy bibs as well.
Prep time: 55 minutes
Cooking time: 45 minutes
Serves 2-4
Chilli Crab Ingredients:
2 very fresh blue swimmer crabs of approximately 500g each
2 tbsp soy sauce
2 tbsp sweet chilli sauce
1 tbsp rice wine vinegar
2 tbsp soft brown sugar
1/2 cup flour
1/4 cup oil
1 cup water
2 cups ready-made tomato pasta sauce
3-5 red chillies, chopped finely
4 cloves of garlic, chopped finely
2 inch piece of fresh ginger, grated finely
1 medium onion, chopped finely
dipping sauce or bottled chilli or soy sauce
Chilli Crab Cooking Instructions:
1. Using a scourer, wash the crabs well and scrub the shells. Cut the crabs in half using a large cleaver. Rinse well under cold water while carefully removing the yellow gills or spongy parts. Hit the legs and larger front nippers with the flat side of the cleaver to crack the shells to make eating the meat inside easier.
2. Coat the crabs all over with flour and shake off any excess. Heat about 2 tablespoons of the oil in a large wok and cook one crab half at a time. Carefully turn and hold the crab in the hot oil until the shell turns red. Repeat with the remaining crab.
3. Add the remaining oil to the wok and then cook the onion, ginger, garlic and chillies. Cook these ingredients for 5 minutes over medium heat and stir regularly. Add the tomato sauce, water soy sauce, chilli sauce, vinegar and brown sugar. Bring to boil and cook for 15 minutes.
4. Return the crab to the wok and simmer turning carefully in the sauce for 8-10 minutes or until crab meat turns white. Do not overcook.
5. Serve with steamed rice and a choice of dipping sauce.
