Chilli Mud Crab – it’s not as hard as you think
I have wanted to try chilli mud crab ever since my dad raved about how amazing it is.
I’ve seen it cooked on TV – and apparently it’s normal and quite traditional for the sauce to consist in-part – of tomato sauce.
I really like hot food – but not so hot that you can’t taste the flavours. The heat in this recipe is absolutely perfect. In saying that, if you aren’t a fan of a bit of heat – this isn’t one for you.
Some great tips on how to prepare the crab include:
- Pop the live crab in the freezer for 20 minutes to ensure it is “asleep” before cooking in boiling water
- Removing the claws, the top part of the shell and get rid of the very creepy-looking “dead man’s fingers”.
- Remove the brown meat – but don’t be tempted to wash it under water. It ruins the flavour. Just clean it up as best as you can.
- I think the most vital part of the crab is the claws – that’s where most of the yummy white flesh is. Make sure you crack the claws with the back of a heavy knife – but not so much that it cracks into little pieces. Just enough to let the flavours of the sauce in.
So, once you have made all your preparations – you’re ready to cook
Chilli Mud Crab
- 2 mud crabs
- 3 Tbs of olive oil
- 4 garlic cloves, chopped
- 2 banana chillies – chopped into chunky rounds
- 2 Tbs of ginger chopped julienne
- 1/2 a cup of tomato sauce
- 1/4 of a cup of sweet chilli sauce
- 1/2 a cup of water
- 3 tbs of hoisin sauce
- 1/2 a cup of spring onion, sliced
- 1/2 a cup of a mix between Vietnamese mint and coriander, roughly chopped
- 1 tbs of coriander root, finely chopped
- 1 tbs of fish sauce
- 3 tsp of sugar
- 1 tsp of sea salt
- 30 cherry tomatoes, cut in half
Heat the oil in a wok, then add the garlic, chilli, ginger and coriander root. Cook until it’s fragrant.
Add crabs and toss all together.
Add tomato sauce, chilli sauce, water, hoi sin sauce, fish sauce, sugar and salt.
Stir to combine all ingredients and bring it to the boil.
Cover and simmer for 10 to 15 minutes.
Add the spring onions, cherry tomatoes and herbs and cook for a further 5 minutes.
Serve this with jasmine rice to soak up the beautiful, tangy and spicy sauce.
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