Chilli Mud Crab

prep time:: 0 min

Serving size: 4

ingredients

2 2 1/4 lbs. live mud crabs
4 cloves garlic
1 tbsp. cornflour
3/4 C chicken stock
1/4 C tomato sauce
1 tbsp. soy sauce
1 tbsp. fish sauce
1 tbsp. sugar
5 shallots -- julienned
1 C coriander leaves
Chili Sauce
2 large red chilis -- seeded
2 tbsp. ginger -- grated
3/4 C eschallots -- peeled and chopped
1 tbsp. coriander root
4 tbsp. vegetable oil
2 tbsp. chilli sauce
Serve with rice or noodles

directions

Place crabs into the freezer for 1–2 hours. This is a humane way to kill them.Remove the hard top shell, clean away the soft internal organs and the spongy gills. Using a sharp knife, cut the crabs in half lengthwise down the middle then cut each half in two again.

For chili sauces mix the garlic, chillis, ginger, eschallot and coriander root in a food processor with 1 tablespoon of the vegetable oil.

Heat the remaining vegetable oil in a wok over high heat. Add the crab pieces and cook, tossing for 3 minutes. Remove and set aside.

Add chilli sauce to the wok and cook for 1–2 minutes then return the crab pieces and toss to combine. Stir cornflour into the stock. Add the tomato, soy and fish sauces, and sugar, plus the stock and cornflour mixture. Stir to combine then cover and cook for 6–8 minutes, tossing until the crab shell is bright orange.

Transfer the crab to a platter. Garnish with shallot and coriander leaves and serve with rice or noodles.

Source: madisonmag.com.au