Chilli Crab

Serves 2-4


Ingredients:

2 fresh blue swimmer crabs, approximately 500g each
½ cup (60g) plain flour
¼ cup (60ml) oil
1 medium onion, finely chopped
5cm piece fresh ginger, finely grated
4 cloves garlic, finely chopped
3-5 red chillies, finely chopped
2 cup (500ml) ready-made tomato pasta sauce
1 cup (250ml) water
2 tbsp soy sauce
2 tbsp sweet chilli sauce
1 tbsp rice vinegar
2 tbsp soft brown sugar


Method:

• Wash the crabs well and scrab the shells using a scourer. Using a large cleaver, cut the crabs in half and rinse well under cold water, carefully removing the yellow gills or spongy parts. Hit the legs and larger front nippers with the flat side of the cleaver to crack the shells (to make it easier to eat the meat inside). 
• Lightly and carefully coat the shells with a little flour. Heat about 2 tablespoons oil in a large wok, cook one crab half at a time, carefully turning and holding the crab in the hot oil until the shell just turns red. Repeat with the remaining crab halves. 
• Add the remaining oil to the wok; cook the onion, ginger, garlic and chilli for 5 minutes over medium heat, stirring regularly. Add the tomato sauce, water, soy sauce, chilli sauce, vinegar and sugar. Bring to the boil and cook for 15 minutes. Return the crab to the wok and simmer, turning carefully in the sauce for 8-10 minutes or until the crab meat turns white. Do not overcook. Serve with steamed rice and provide finger bowls. 

Note: It is essential that only very fresh crabs are used so order them from your fishmonger the day before required, and insist on having crabs that have been freshly caught. Live crabs can be killed quickly by spearing them between the eyes (the fishmonger will do this for you if you prefer). Don't buy cooked crabs for this recipe, they must be fresh.


Nutrition per serve (4):
Protein 15g
Fat 15g
Carbohydrate 40g
Dietary Fibre 5g
Cholesterol 52mg
1503 kj (355 cal)