Singapore chilli crab
600 g, (buy 4 x 400g blue swimmer crabs)
Fresh red chilli
3 whole, deseeded, finely chopped
2 clove(s), crushed
1 tbs, grated
410 g, (1 can)
1 tbs, (rice wine variety)
2 individual, thinly sliced
¼ cup(s), leaves
- Turn each crab over. Lift flap on body. Hold body with 1 hand while pulling off top part of shell with the other. Discard shell and gills. Rinse crab cavity to clean. Chop body into quarters. Use a nut cracker or the back of a large knife blade to crack the claws slightly.
- Heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry crab, in 2 batches, for 5 minutes or until shells turn red and flesh is opaque. Transfer to a plate.
- Reheat wok over medium heat. Add remaining oil and heat for 20 seconds. Stir-fry chopped chilli, garlic and ginger for 30 seconds or until fragrant. Add puree, vinegar, fish sauce and sugar and bring to a simmer. Return crabs to wok and turn to coat in sauce. Stir-fry for 2 minutes or until heated through. Serve crab sprinkled with shallots, coriander and extra chilli.