Chilli Crab
Serves 4
4 small or 2 medium raw blue swimmer crabs
1 tablespoon oil
4 cloves garlic, finely chopped
2 teaspoons finely chopped ginger
3 red chillies, chopped
1/2 cup tomato puree
2 tablespoons sweet chilli sauce
2 tablespoons soy sauce
1 tablespoon fish sauce
140 ml can coconut milk
2 tablespoons chopped coriander
1. Wash crabs well. Remove hard top, shell, stomach, gills and fibrous tissue. Wash well. Split each crab in half.
2. Heat oil in a large pan. Fry crab pieces over high heat with lid on until they change colour. Remove from pan. Set aside.
3. Add garlic, ginger and chillies to pan. Fry over high heat for 1 minute. Stir in tomato puree and sauces. Simmer for 3 minutes. Blend in coconut milk. Bring to the boil. Return crabs to wok.
4. Simmer with lid on for 5 minutes, adding a little water if sauce reduces too much. Stir in coriander. Serve immediately with salad, if desired.
Variation:
Use cooked crabs – add to hot sauce and heat through gently.