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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Another way to use those beautiful crabs we caught. Don't be put off by the seemingly long list of instructions and don't forget Aussie tablespoons are actually 4 teaspoons. Ingredients:
4 blue swimmer crabs (uncooked) |
2 tablespoons oil |
4 garlic cloves, crushed |
1 tablespoon grated fresh ginger |
3 red chilies, chopped |
1/3 cup lime juice |
1/4 cup water |
2 tablespoons chili sauce (sweet thai) |
1 tablespoon fish sauce |
1 tablespoon tomato paste |
400 ml coconut cream |
1/4 cup chopped fresh coriander (cilantro) |
3 green onions, sliced |
steamed rice, to serve |
Directions:
1. Lift top hard shell from crabs and use fingers to scrape insides. Wash, then split in half.
2. Heat the oil in a large wok over high heat then stir-fry the crab pieces in batches until they turn pinky red. Remove and set aside.
3. In the same wok, stir fry garlic, ginger and chili for 1 minute.
4. Add the juice, waer, sauces and paste and simmer for 2 minutes.
5. Blend in the coconut cream.
6. Bring to the boil then return the crab to the wok.
7. Simmer covered, for 4-5 minutes, adding a little water if the sauce reduces too much.
8. Stir in the coriander and onions, then serve at once over steamed rice.
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