Chilli Crab

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 kg crab (raw, we use 6 blue manna)
• 1/2-1 tablespoon gingerroot (sliced)
• 3 -4 chilies (we use birds eye)
• 3 tablespoons oil
• 1 -2 tablespoon soy sauce
• 1 tablespoon sugar
• 3/4 cup water (or chicken or fish stock)
• 4 tablespoons tomato sauce
• 1 tablespoon chili sauce (hot) (optional)
• 1 teaspoon sesame oil
• 1 -2 spring onion (scallions sliced)

Recipe

• 1 if crabs live, put in freezer for 10 minutes to stun.
• 2 remove back shell and clean spongy bits and brown stuff, clean in water.
• 3 cut in half lengthwise.
• 4 remove claws from body and hit with blunt side of a cleaver to crack in several places.
• 5 cut the halves into two or three pieces leaving legs attached.
• 6 pound ginger and chili until they form a paste, or zap in the food processor or blender.
• 7 mix soy sauce, sugar, water (or stock), tomato sauce and chili sauce (if using) in a small jug.
• 8 put oil in a large hot pan or wok and over a medium heat fry ginger/chili mix for a few minutes.
• 9 add the crab pieces and stir fry at a higher heat till crab pieces turn red.
• 10 add liquid mixture and bring back up to the boil, add sesame oil, lower heat to medium and cover with lid for a few minutes giving the occasional stir.
• 11 garnish with sliced spring onion.
• 12 don't forget the finger bowls and a bowl in the middle for the shells and lots of paper serviettes/napkins.