Chilli crab

Chilli crab


Originally a Singapore dish, chilli crab has become a firm Australian favourite. Try this easy recipe to master it at home.

The ingredient of Chilli crab

  1. 4 green (uncooked) blue swimmer crabs
  2. 2 tablespoons peanut oil
  3. 3 garlic cloves, crushed
  4. 3 fresh small red chillies, deseeded, finely chopped
  5. 2 teaspoons finely chopped fresh ginger
  6. 60mls (1/4 cup) purchased tomato sauce
  7. 2 tablespoons chilli sauce
  8. 2 tablespoons sweet chilli sauce
  9. 2 tablespoons water
  10. 2 tablespoons dry sherry
  11. 3 green shallots, chopped
  12. 1/3 cup fresh coriander leaves
  13. Cooked white rice, to serve

The instruction how to make Chilli crab

  1. str_replace('ufeff','',To segment the crabs, lift the flap under the crabs body with your thumb. With a firm hold, pull off the top part of the shell with one hand while holding the body firmly with the other. Discard the top shell. Remove and discard the spongy, finger-like white gills on either side of the body. Use a sharp knife to cut each body in half. Halve each again. Use a nutcracker to crack the large claws (this allows for even, faster cooking and easier removal of the meat).)
  2. str_replace('ufeff','',Heat the peanut oil in a wok over medium heat. Add the garlic, chilli and ginger and cook for 1-2 minutes or until aromatic. Add the tomato sauce, chilli sauce, sweet chilli sauce, water and sherry and cook for 3-5 minutes or until slightly thickened.)
  3. str_replace('ufeff','',Add the crab pieces to the sauce, stir well and cook, covered, for 10-15 minutes or until the crab is just cooked through (the meat will be white and no longer transparent when cooked).)
  4. str_replace('ufeff','',Stir through the green shallots and coriander leaves and serve immediately with the rice.)

Nutritions of Chilli crab

fatContent: 228.962 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 13 grams carbohydrates
fibreContent: 12 grams sugar
cholesterolContent: 18 grams protein


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