Ingredients
- 1 kg raw blue swimmer crabs
- 2 tablespoons peanut oil
- 2 tablespoon Squid Brand fish sauce
- 2 garlic cloves, finely chopped
- 2 teaspoons fresh ginger, finely chopped
- 2 small red chillies, seeded and sliced
- 2 tablespoons hoisin sauce
- Juice of 1 lime
- 125 ml tomato sauce
- 45 ml sweet chilli sauce
- 60 ml water
- 1½ teaspoon sesame oil
- 4 spring onions, finely sliced to garnish
- 15 ml sriracha sauce
Method
- 1. Pull back the apron and remove the top shell from each crab. Remove the intestines and grey feathery gills. Segment each crab into four pieces. Crack the claws open with a crab cracker to allow the flavours to enter the crabmeat and also to make it easier to eat the crab.
- 2. Heat a wok until very hot, add the oil and swirl to coat. Add the garlic, ginger and chilli and stir-fry for 1-2 minutes.
- 3. Add the crab pieces and stir-fry for 5-7 minutes, or until the meat turns white. Stir in the hoisin, sriracha, tomato and sweet chilli sauces, the Squid Brand fish sauce, the sesame oil, lime juice and 60 ml water. Bring to the boil, then reduce the heat and simmer, covered, for 6 minutes, or until the crab flesh is cooked for 6 minutes, or until the crab flesh is cooked through and flakes easily. Garnish with spring onion and serve with finger bowls.
Product used in recipe
- Squid Brand - Fish Sauce