Chilli mud crab
Pete Evans
Chilli mud crab
INGREDIENTS
4 mud crabs
6 tablespoons oil
8 cloves of garlic, chopped
4 long red chillies, chopped
4 tablespoons ginger, julienned
1 cup tomato sauce
½ cup sweet chilli sauce
1½ cups water or chicken stock
6 tablespoons hoisin sauce
1 cup green spring onion, chopped
1 cup mixed vietnamese mint leaves, coriander leaves & regular mint leaves
2 tablespoon coriander root, chopped
2 tablespoons fish sauce
1 to 2 tablespoons sugar
2 teaspoons sea salt
30 cherry tomatoes, cut in half
METHOD
Freeze the crabs until they are killed. Remove the top head shell and discard. Remove the gills (or dead mans fingers as they are also known as). Clean out any excess muck (rinse very lightly & quickly).
Cut in half lengthways and then cut into three on each side using a large knife. Crack the claws with the back of a knife or nut cracker just so they open a bit to let the sauce in.
Heat oil in a wok until smoking. Add garlic, chilli, ginger and coriander root; cook until fragrant. Add the crabs and toss for 1 minute or until shells start to turn red. Stir in tomato sauce, chilli sauce, water, hoisin sauce, fish sauce, sugar and salt. Stir to combine the ingredients and bring to the boil.
Cover and allow to simmer for about 10 minutes. Add in the green onions, cherry tomatoes and herbs. Serve with steamed jasmine rice, crab crackers, crab pickers, finger bowls and bibs.
Note: If your wok is too small for four crabs, cook this recipe in two batches.
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