Ingredients:

2.5k blue crabs
2 tablespoon peanut oil (alternatively olive oil or vegetable oil)
4 hot chillis finely chopped
40g ginger grated
4 cloves of garlic crushed
1 tablespoon fish sauce
1/3 cup tomato sauce
3 tablespoon sweet chiili sauce
2 tablespoons brown sugar
1 cup fish stock
1 cup water
1/2 bunch of coriander finely chopped

Method:
1. Pull the main shell off the crab and discard it. Remove the gills and the soft insides. Cut the body in half and then cut between each leg. Crack the legs and claws with a nutcraker.

2. Heat oil in a wok; cook chilli, ginger and garlic until fragrant. Add sauces, then sugar, stock and water; stir the mixture until boils. Transfer 2/3 of the sauce into a pan and reserve.

3. Add claws to wok; stir fry about 4 minutes until claws have changed colour. Remove claws from wok and keep warm.

4. Add half the reserved sauce and half the crab bodies to wok; stir fry for 5 minutes or until cooked through. Remove from wok and keep warm.

5. Repeat with the remaining sauce and crab bodies.

6. Serve sprinkled with coriander.

Mouth watering chilli crab is now ready to be served with fragrant jasmine rice.

Tags: Crab Recipes