Sean’s Easy Chilli Crab. The Morrison is celebrating crab carnival during April as we share his simple chilli crab recipe.
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.
