Prep 20 mins
Cook 20 mins
Another way to use those beautiful crabs we caught. Don't be put off by the seemingly long list of instructions and don't forget Aussie tablespoons are actually 4 teaspoons.
- 4 blue swimmer crabs (uncooked)
- 2 tablespoons oil
- 4 garlic cloves, crushed
- 1 tablespoon grated fresh ginger
- 3 red chilies, chopped
- 1⁄3 cup lime juice
- 1⁄4 cup water
- 2 tablespoons chili sauce (sweet Thai)
- 1 tablespoon fish sauce
- 1 tablespoon tomato paste
- 400 ml coconut cream
- 1⁄4 cup chopped fresh coriander (cilantro)
- 3 green onions, sliced
- steamed rice, to serve
- Lift top hard shell from crabs and use fingers to scrape insides. Wash, then split in half.
- Heat the oil in a large wok over high heat then stir-fry the crab pieces in batches until they turn pinky red. Remove and set aside.
- In the same wok, stir fry garlic, ginger and chili for 1 minute.
- Add the juice, waer, sauces and paste and simmer for 2 minutes.
- Blend in the coconut cream.
- Bring to the boil then return the crab to the wok.
- Simmer covered, for 4-5 minutes, adding a little water if the sauce reduces too much.
- Stir in the coriander and onions, then serve at once over steamed rice.
I really can't describe how good this was. I used a large green mudcrab which had plenty of meat in the nippers and body. Not liking hot chili type things, I used the sweet chili sauce and about 1/2 tspn of chili flakes. The flavours were awesome and not to hot for us.... I didn't serve over rice as this was the 3rd course for a Mother's Day lunch but will definitely try that next time and maybe a little more chili. I had all the ingredients prepared to throw in the wok which makes it easy and quick once the crab is initially cooked... Thanks for the recipe..
Jan, Dave made this last night and it was amazing. Our crabs were already cooked so we just broke them apart and added them at the very end. Served over rice and will definitely make again. Yum!