Black Bean and Chilli Mud Crab

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 1
    crab (mud crab that is or 4 blue swimmers)
  • 2
    tablespoons vegetable oil
  • 2
    tablespoons garlic (sliced)
  • 1
    tablespoon ginger (grated)
  • 1
    chili (red chopped or to your taste)
  • 2
    tablespoons fermented black beans (lightly crushed)
  • 2
    tablespoons chinese rice wine
  • 1
    cup chicken stock (or fish stock)
  • 14
    cup soy sauce (light)
  • 1
    cup spring onion (cut on the long diagonal)
  • 14
    cup ginger (cut into long strips)
  • 12
    cup coriander (leaves)
  • 1
    lime (halved)
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DIRECTIONS

  • Clean the mud crab (remove the carapace, lungs and guts) and then remove the claws and crack then with the back of a cleaver but don't smash them or you will be picking shell out all night and then cut the body sections into 3 or 4 depending on their size.
  • Heat the oil in a wok and add the crab pieces and toss around until they turn red and then add the garlic and ginger and continue to toss for another minutes.
  • Then add the chilli, black beans, rice wine, stock and light soy sauce and cover and simmer for about 3 minutes for the crab to cook through.
  • Uncover and if lots of liquid remains, turn up the heat for a few minutes.
  • Remove the crab pieces to a serving plate and add the spring onions and extra ginger to the liquid and pour this over the crab and finish with a scatter of the coriander leaves and serve with the lime.
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