Name: Coconut chilli crab
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 4 raw blue swimmer crabs; 2 tablespoon oil; 4 clove garlic, crushed; 1 tablespoon grated fresh ginger; 3 red chillies, chopped; 1/3 cup lime juice; 1/4 cup water; 2 tablespoon sweet chilli sauce; 2 tablespoon soy sauce; 1 tablespoon fish sauce; 1 tablespoon tomato paste; 400 millilitre can coconut cream; 1 1/4 cup chopped coriander; 3 green onions, sliced; steamed rice, salad, shredded green onion, to serve

Coconut chilli crab

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Serves 4

Prep

20M

Cook

25M

Total

45M

Ingredients

4 raw blue swimmer crabs

2 tablespoon oil

4 clove garlic, crushed

1 tablespoon grated fresh ginger

3 red chillies, chopped

1/3 cup lime juice

1/4 cup water

2 tablespoon sweet chilli sauce

2 tablespoon soy sauce

1 tablespoon fish sauce

1 tablespoon tomato paste

400 millilitre can coconut cream

1 1/4 cup chopped coriander

3 green onions, sliced

steamed rice, salad, shredded green onion, to serve

Method

1.Lift hard top shell from crabs and use fingers to scrape insides. Wash; split each crab in half.

2.Heat oil in a wok or large frying pan on high. Stir-fly crab pieces, in batches, 2-3 minutes each batch, or until they turn pinky-red. Remove from pan and set aside.

3.In same wok, stir-fry garlic, ginger and chilli 1 minute. Add juice, water, sauces and paste; simmer 1-2 minutes.

4.Blend in coconut cream. Bring to boil and return crab to wok; simmer, covered, 4-5 minutes, adding a little water if sauce reduces too much.

5.Stir in coriander and onions. Serve immediately with rice and salad. Garnish with green onion.

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Ingredients

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