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Categories:Viewed: 42 - Published at: 9 years ago
Ingredients
- 1 kg crab (raw, we use 6 blue manna)
- 1/2 - 1 tablespoon gingerroot (sliced)
- 3 -4 chilies (we use birds eye)
- 3 tablespoons oil
- 1 -2 tablespoon soy sauce
- 1 tablespoon sugar
- 3/4 cup water (or chicken or fish stock)
- 4 tablespoons tomato sauce
- 1 tablespoon chili sauce (hot) (optional)
- 1 teaspoon sesame oil
- 1 -2 spring onion (scallions sliced)
Method
- If crabs live, put in freezer for 10 minutes to stun.
- Remove back shell and clean spongy bits and brown stuff, clean in water.
- Cut in half lengthwise.
- Remove claws from body and hit with blunt side of a cleaver to crack in several places.
- Cut the halves into two or three pieces leaving legs attached.
- Pound ginger and chili until they form a paste, or zap in the food processor or blender.
- Mix soy sauce, sugar, water (or stock), tomato sauce and chili sauce (if using) in a small jug.
- Put oil in a large hot pan or wok and over a medium heat fry ginger/chili mix for a few minutes.
- Add the crab pieces and stir fry at a higher heat till crab pieces turn red.
- Add liquid mixture and bring back up to the boil, add sesame oil, lower heat to medium and cover with lid for a few minutes giving the occasional stir.
- Garnish with sliced spring onion.
- Don't forget the finger bowls and a bowl in the middle for the shells and lots of paper serviettes/napkins.
