Name: Chilli crab
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 9.20 gm peanut oil; 4 green (uncooked) blue swimmer crabs; 2 garlic cloves, crushed; 2 fresh long red chillies (or 1-2 fresh red birdseye chillies for extra heat), finely chopped; 20.00 ml finely grated fresh ginger; 60ml (1/4 cup) tomato sauce; 44.00 gm sweet chilli sauce; 40.00 ml dry sherry; 16.00 gm brown sugar; 6 green shallots, ends trimmed, thinly sliced diagonally; 125.00 ml firmly packed coarsely chopped fresh coriander; Steamed jasmine rice, to serve

Chilli crab

0 Likes

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Indulgent spicy chilli crab with fresh ingredients, leaving you happily messy.

Ingredients:

9.20 gm peanut oil
4 green (uncooked) blue swimmer crabs
2 garlic cloves, crushed
2 fresh long red chillies (or 1-2 fresh red birdseye chillies for extra heat), finely chopped
20.00 ml finely grated fresh ginger
60ml (1/4 cup) tomato sauce
44.00 gm sweet chilli sauce
40.00 ml dry sherry
16.00 gm brown sugar
6 green shallots, ends trimmed, thinly sliced diagonally
125.00 ml firmly packed coarsely chopped fresh coriander
Steamed jasmine rice, to serve

Instructions:

In a sizzling wok, quickly stir-fry the crab in hot oil for 5-7 minutes until the meat turns white, signifying it's perfectly cooked.
Sauté the garlic, chili, and ginger until fragrant. Pour in the tomato and sweet chili sauces, sherry, and sugar. Cook until the sauce boils and thickens slightly. Take off the heat. Stir in the green shallots until wilted. Sprinkle in the coriander and mix gently. Serve the chili crab on steamed rice in serving bowls.

We use cookies

Similar Recipes

Chilli crab cakes with coriander mayonnaise recipe

Chilli crab dumplings

Chilli mud crab

Wok-fried mud crab claws with tamarind, galangal & chilli bean paste