3 tablespoon macadamia oil/peanut oil
1 mud crab
3 tablespoon thai sweet chili sauce
3 tablespoon tomato sauce (ketchup)
4 cloves garlic, chopped
half bunch of coriander, sliced (Cilantro)
3 coriander root, chopped
2 long red chili, sliced
1 tablespoon ginger, finely sliced
3 spring onions, finely sliced
2 teaspoon fish sauce
100ml chicken stock
1 spring onion, finely sliced
Put the crab in iced water to put it into sleep or freeze it for 30 minutes in the freezer.
Remove the head shell and clean the shell, reserve for garnish.
Remove the gills (dead man fingers) and clean out any guts or muck under light running water.
Cut the crab into halves and then quarters.
Crack the claws to allow even cooking and for the sauce to penetrate into the flesh.
Heat oil in a wok, add garlic, coriander, coriander root, ginger, spring onions and chili and cook until fragrant.
Add the crab and stir fry with the aromatics.
Add the sweet chili sauce, tomato sauce and fish sauce.
Stir fry and coat the crab.
Add the chicken stock and cover with lit to steam.
Once the crab shell changes colour, add the egg and mix into sauce.
Cover lit and cook for further 1 minutes.
Take a plate, Serve the quarters and cover with crab head. Drizzle the sauce, sprinkle with coriander, spring onions and finish with lime halves.
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