Coconut Chili Crab Recipe #167421
Another way to use those beautiful crabs we caught.
Don't be put off by the seemingly long list of instructions and don't forget Aussie tablespoons are actually 4 teaspoons.
by JustJanS
40 min | 20 min prep
SERVES 2 -4
- 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
- Lift top hard shell from crabs and use fingers to scrape insides. Wash, then split in half.
- 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.
- In the same wok, stir fry garlic, ginger and chili for 1 minute.
- Add the juice, waer, sauces and paste and simmer for 2 minutes.
- Blend in the coconut cream.
- Bring to the boil then return the crab to the wok.
- Simmer covered, for 4-5 minutes, adding a little water if the sauce reduces too much.
- Stir in the coriander and onions, then serve at once over steamed rice.
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5 stars