Chilli crab

Chilli crab

By
From
Encyclopedia of Food and Cookery
Serves
2-3

A lovely way of treating crab, from Malaysia.

Ingredients

Quantity Ingredient
1 raw mud crab
or 3 blue swimmers
125ml peanut oil
6 thin slices fresh ginger, cut in strips
3 garlic cloves, finely chopped
1-2 fresh chillies, seeded and chopped
80ml chilli sauce
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon salt

Method

  1. Remove large claws from crab and crack. Remove undershell and discard gills. Cut body in 2 or 3 pieces, depending on size. Crack legs.
  2. Heat a wok or large frying pan, add oil and when hot, fry crab pieces until they change colour, turning so they cook on all sides. Remove to a plate. Turn heat to low, add ginger, garlic and chillies and fry for 1 minute. Add sauces, sugar and salt and bring to the boil. Return crab and cook gently, turning crab in sauce to cook and flavour. Rice may accompany crab. Serve with finger bowls and napkins.
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