Recipe by JustJanS
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.
Top Review by Elkaybee
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..
- 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
Directions See How It's Made
- 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.