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Chilli mud crab
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Indulge in a delicious and messy chilli mud-crab experience.
Ingredients:
  • 2 x 1kg live mud crabs
  • 140g (1/2 cup) tomato sauce
  • 55g (1/4 cup) white sugar
  • 60ml (1/4 cup) fish sauce
  • 40.00 ml tamarind concentrate
  • 60ml (1/4 cup) Chinese rice wine (shaoxing)
  • 80ml (1/3 cup) vegetable oil
  • 8 cloves garlic, finely chopped
  • 1 long red chilli, finely chopped
  • 62.50 ml coriander leaves, roughly chopped
  • Lemon wedges, for finger bowls
Instructions:
  • Chill the crabs in the freezer for approximately 1 hour to gently sedate them.
  • Clean the crabs by lifting the flap underneath and removing the top shell. Discard the grey gills, rinse quickly under cold water to remove any debris.
  • Split each crab in half lengthwise using a sturdy knife. Then cut each half into thirds. Gently crack the claws and legs with the back of the knife to allow the sauce to penetrate while cooking.
  • Combine the tomato sauce, sugar, fish sauce, tamarind, rice wine, and 60ml (1/4 cup) water in a bowl, stirring until well mixed.
  • In a large wok over high heat, heat oil. Stir in garlic and chili and cook for 30 seconds. Add crab pieces and mix well. Pour in the tomato sauce mixture and toss to coat the crabs evenly. Cover and simmer on low heat for 5 minutes. Give the crabs a shake, then cover and cook for an additional 5 minutes until shells are orange and meat is done.
  • Transfer the crabs and sauce to a large serving bowl, sprinkle with fresh coriander, and serve with plenty of napkins and small bowls of water with lemon wedges for cleaning sticky fingers.

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