Chilli crab

AT A GLANCE

  • Serves 8 people

  • ½ tsp cornflour
  • 10 long red chillies, finely chopped
  • 1 onion, finely chopped
  • 80 ml (1/3 cup) vegetable oil
  • 2 live mud crabs (about 1kg each), killed humanely, scrubbed and quartered
  • 35 gm (7cm piece) ginger, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tbsp tomato paste
  • 200 ml tomato purée
  • 2 tbsp tomato sauce (ketchup)
  • 1 egg, lightly beaten
  • 2 tbsp light soy sauce, or to taste
  • 1 tbsp sugar, or to taste
  • To serve: coriander, thinly sliced spring onions, and crusty bread, steamed buns or steamed rice
01   Whisk cornflour and 200ml water in a small bowl to combine and set aside.
02   Process chilli and onion in a food processor until a paste forms and set aside.
03   Heat oil in a large wok over medium heat. Add crab and stir-fry until starting to colour (3-4 minutes). Remove crab with a slotted spoon and set aside.
04   Add chilli paste and stir until tender (7-10 minutes). Add ginger and garlic, stir until fragrant (2-3 minutes). Add tomato paste and stir until mixture darkens in colour (1-2 minutes). Add tomato purée and ketchup, bring to the simmer, add cornflour mixture, stir to combine, then add crab and cook, stirring occasionally, until orange and cooked through (10-12 minutes). Drizzle with egg, stir to coat, season to taste with soy sauce, sugar and salt and serve hot topped with coriander and spring onion, with bread or steamed rice.

Topics:

MAIN, SPRING, ASIAN, TOMATOES, CHILLIES, CLASSIC DISH, SEAFOOD, CRAB, GINGER

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUNOZ

FEATURED IN

Nov 2012

Nov 2012

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