Ingredients
- 1 kg raw crab (we use 6 blue manna)
- 1/2 to 1 tablespoon fresh sliced gingerroot
- 3 to 4 chilies (we use birds eye)
- 3 tablespoons oil
- 1 to 2 tablespoons soy sauce
- 1 tablespoon granulated sugar
- 3/4 cup water (or chicken or fish stock)
- 4 tablespoons tomato sauce
- 1 tablespoon chili sauce (hot, optional)
- 1 teaspoon sesame oil
- 1 to 2 spring onion (scallions sliced)
How to Make
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Step 1: If crabs are alive, put in freezer for 10 minutes to stun.
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Step 2: Remove back shell and clean spongy bits and brown stuff, clean in water.
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Step 3: Cut in half lengthwise.
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Step 4: Remove claws from body and hit with blunt side of a cleaver to crack in several places.
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Step 5: Cut the halves into two or three pieces leaving legs attached.
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Step 6: Pound ginger and chili until they form a paste, or zap in the food processor or blender.
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Step 7: Mix soy sauce, sugar, water (or stock), tomato sauce and chili sauce (if using) in a small jug.
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Step 8: Put oil in a large hot pan or wok and over a medium heat fry ginger/chili mix for a few minutes.
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Step 9: Add the crab pieces and stir fry at a higher heat till crab pieces turn red.
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Step 10: Add liquid mixture and bring back up to the boil, add sesame oil, lower heat to medium and cover with lid for a few minutes giving the occasional stir.
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Step 11: Garnish with sliced spring onion.
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Step 12: Don't forget the finger bowls and a bowl in the middle for the shells and lots of paper serviettes/napkins.
We hope you enjoy this recipe!
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