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Wok-fried mud crab claws with tamarind, galangal & chilli bean paste
Wok-fried mud crab claws with tamarind, galangal & chilli bean paste
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Prep Time:
90 minutes
Cook Time:
45 minutes
Total Time:
135 minutes
Sensational Asian chili crab recipe - a feast for your senses!
Ingredients:
  • 2 fresh mud crabs (see note)
  • 2-3 blue swimmer crabs (see note), cooked
  • 80ml olive oil
  • 4 garlic cloves, finely sliced
  • 1-2 long red chillies, finely sliced
  • 2 spring onions, finely sliced
  • 40.00 ml rice wine vinegar
  • 40.00 ml tamarind concentrate (see note)
  • 24.40 gm Thai fish sauce
  • 21.00 gm light soy sauce
  • 20.80 gm chilli garlic sauce (see note)
  • 2-3cm piece galangal (see note), peeled, grated
  • Handful pickled green chillies or banana peppers
  • Handful fresh coriander leaves, roughly chopped
Instructions:
  • Chill the mud crab in the freezer for 30-40 minutes until dormant, then swiftly submerge it in a pot of vigorously salted boiling water. It may require using two pots.
  • Cook the mud crabs for 20-25 minutes until done. Quickly cool them in a bowl of ice water. Gently crack open and remove the claws and legs, then carefully remove the shell from the body. Extract the crab meat and transfer it into a bowl. Follow the same process for the blue swimmer crabs to extract the meat.
  • In a wok over medium heat, heat olive oil until hot. Add garlic and cook for 5 minutes, then add half of the sliced chillies and spring onions. Cook for an additional 2-3 minutes.
  • Simmer the red wine vinegar, tamarind concentrate, Thai fish sauce, soy sauce, chili garlic sauce, 1 cup (250ml) water, and grated galangal with garlic and spring onion for 2 minutes. Add the crab meat and claws/legs and cook for 6-8 minutes, tossing regularly to mix flavors.
  • Arrange on a large serving platter and sprinkle with the rest of the thinly sliced red chili and spring onion, along with the pickled green chilies or banana chili, and chopped coriander.

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