Chilli Crab
Created by ImPat on September 12, 2014
- Servings: 5
- Prep Time: 15m
- Cook Time: 15m
- Recipe #14253
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
-
Step 1: If crabs are alive, put in freezer for 10 minutes to stun.
-
Step 2: Remove back shell and clean spongy bits and brown stuff, clean in water.
-
Step 3: Cut in half lengthwise.
-
Step 4: Remove claws from body and hit with blunt side of a cleaver to crack in several places.
-
Step 5: Cut the halves into two or three pieces leaving legs attached.
-
Step 6: Pound ginger and chili until they form a paste, or zap in the food processor or blender.
-
Step 7: Mix soy sauce, sugar, water (or stock), tomato sauce and chili sauce (if using) in a small jug.
-
Step 8: Put oil in a large hot pan or wok and over a medium heat fry ginger/chili mix for a few minutes.
-
Step 9: Add the crab pieces and stir fry at a higher heat till crab pieces turn red.
-
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.
-
Step 11: Garnish with sliced spring onion.
-
Step 12: Don't forget the finger bowls and a bowl in the middle for the shells and lots of paper serviettes/napkins.
Nutritional Facts
- Serving Size: 1 (415.2 g)
- Calories 312.5
- Total Fat - 12.9 g
- Saturated Fat - 1.7 g
- Cholesterol - 109.9 mg
- Sodium - 2014.8 mg
- Total Carbohydrate - 9.6 g
- Dietary Fiber - 0.5 g
- Sugars - 3.5 g
- Protein - 38.5 g
- Calcium - 87.2 mg
- Iron - 5.6 mg
- Vitamin C - 24.9 mg
- Thiamin - 0.2 mg