Name: Chilli crab
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 kilogram uncooked, live blue swimmer crabs; 1 tablespoon peanut oil; 2 red chillies, seeded and chopped finely; 1 tablespoon minced ginger; 2 clove garlic, chopped finely; 1 tablespoon fish sauce; 2 tablespoon palm sugar; 3 tablespoon lime juice; 3 tablespoon rice vinegar; 3 tablespoon water; 6 green onions, sliced thickly; 1 1/2 bunch fresh coriander leaves

Ingredients

2 kilogram uncooked, live blue swimmer crabs

1 tablespoon peanut oil

2 red chillies, seeded and chopped finely

1 tablespoon minced ginger

2 clove garlic, chopped finely

1 tablespoon fish sauce

2 tablespoon palm sugar

3 tablespoon lime juice

3 tablespoon rice vinegar

3 tablespoon water

6 green onions, sliced thickly

1 1/2 bunch fresh coriander leaves

Method

1.Put refrigerated crab into boiling water for 3 minutes to kill it. Drain well and cool under cold running water.

2.Remove the top shell by holding the hind leg and inserting a small, sharp knife at the back. Lever the knife up and the shell will come away easily.

3.Use knife to scrape the gills off (they are grey and feathery). Grasp the mouth pieces and twist them off. Rinse crab under running water to wash out the guts. The crab is then ready to cook

4.Chop each body in 2 using cleaver.

5.Heat oil in wok; cook chilli, ginger, garlic, fish sauce, palm sugar, lime juice, vinegar and water for about 3 minutes.

6.Add crab and cook, covered, for 15 minutes until shell turns red. Add green onions and coriander; toss to combine. Serve immediately.

If you can, buy live crabs from a fish market – the claws will be tied for your safety. Refrigerate the crab to put it to sleep and cook it that very day. Otherwise, already-killed uncooked blue swimmer crabs are available at fishmongers for about $30 a kilo. Don’t buy cooked crab for this recipe as you mustn’t cook it twice.
Note

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Ingredients

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