Coconut Chili Crab

Ingredients

• 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

1. 1

   Lift top hard shell from crabs and use fingers to scrape insides. Wash, then split in half.

2. 2

   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.

3. 3

   In the same wok, stir fry garlic, ginger and chili for 1 minute.

4. 4

   Add the juice, waer, sauces and paste and simmer for 2 minutes.

5. 5

   Blend in the coconut cream.

6. 6

   Bring to the boil then return the crab to the wok.

7. 7

   Simmer covered, for 4-5 minutes, adding a little water if the sauce reduces too much.

8. 8

   Stir in the coriander and onions, then serve at once over steamed rice.