Chilli crab

CategoryDifficultyAdvanced

There's nothing better than having friends and family around for a barbecue and sharing beautiful food. This recipe for chilli crab packs a punch of flavour.
Notes

Whole blue swimmer crabs are available from fishmongers.

Chinese rice wine (shaohsing), kecap manis (Indonesian sweet soy sauce) and sticky or glutinous rice (a short-grain rice that's sticky when cooked) are available from supermarkets.

Yields4 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
 3 uncooked blue swimmer crabs (see notes)
 2 tbsp peanut oil
 ½ red onion, thinly sliced
 2 long red chillies, thinly sliced
 2 garlic cloves, finely chopped
 2 piece ginger, grated
 2 spring onions, cut into batons
 3 tomatoes, chopped
 2 tbsp Chinese rice wine (shaohsing) (see notes)
 1 tbsp brown sugar
 1 tbsp kecap manis (see notes)
 3 kaffir lime leaves, finely shredded
 1 cup coriander leaves
1

Cut each crab into 6, using a cleaver, and make a few cracks in the shell of each piece using the blunt side of the knife.

2

Heat the oil in a wok over high heat until it starts to smoke. Add onion, chilli, garlic, ginger and spring onion, then stir-fry for 1 minute or until fragrant. Add the crab and toss to combine.

3

Add tomato, rice wine, sugar and kecap manis, then toss to combine. Cover and steam for 4 minutes or until crab is cooked.

4

Serve immediately topped with kaffir lime leaf and coriander.

Ingredients

 3 uncooked blue swimmer crabs (see notes)
 2 tbsp peanut oil
 ½ red onion, thinly sliced
 2 long red chillies, thinly sliced
 2 garlic cloves, finely chopped
 2 piece ginger, grated
 2 spring onions, cut into batons
 3 tomatoes, chopped
 2 tbsp Chinese rice wine (shaohsing) (see notes)
 1 tbsp brown sugar
 1 tbsp kecap manis (see notes)
 3 kaffir lime leaves, finely shredded
 1 cup coriander leaves

Directions

1

Cut each crab into 6, using a cleaver, and make a few cracks in the shell of each piece using the blunt side of the knife.

2

Heat the oil in a wok over high heat until it starts to smoke. Add onion, chilli, garlic, ginger and spring onion, then stir-fry for 1 minute or until fragrant. Add the crab and toss to combine.

3

Add tomato, rice wine, sugar and kecap manis, then toss to combine. Cover and steam for 4 minutes or until crab is cooked.

4

Serve immediately topped with kaffir lime leaf and coriander.

Chilli crab

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