Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Sean’s Easy Chilli Crab

The Morrison is celebrating crab carnival during April as we share his simple chilli crab recipe.

Sean’s Easy Chilli Crab

1
large mud crab (1-1.2 kg) or 2 small mud crabs

125 ml vegetable oil

1 cup tomato ketchup

4 small red chillies, chopped

6 cloves of garlic very thinly sliced

¼ cup light soy sauce

1 tbsp tomato paste

2 tsp
white vinegar

To thicken

1 tsp potato starch, mixed with 125 ml water

Garnish

Coriander leaves, to serve

Put the mud crabs in the freezer for about one hour until they are unconscious. Remove the top shell by lifting the flap
on the underside.

Remove the gills, the spongy grey fingers, and rinse very lightly under running water to remove any loose or unattractive inners.

Using a cleaver, cut the crabs in half lengthways, then cut into three on each side. Crack the claws with the back of a knife or cleaver so they open a bit to let the sauce in.

Heat the oil in a wok over medium heat, add the garlic and chilli and stir-fry for one minute. Add the tomato paste, ketchup, soy, vinegar and stir, then simmer for a brief moment. Add a little water and then the crab.

Cover the wok and cook for 8-10 minutes or until the crab is cooked. The shells should turn red.

Add combination of potato starch and water and bring to the boil.

Garnish with coriander then serve.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney