chilli crab

• Nothing like fresh crabs, Paul and the boys decided on a quiet Friday night to drag the boat down to the swan river. After may hours, with all the nets down they pulled up 8 monster blue swimmer crabs, and what better way to cook them than in a thick hot chilli sauce.

I think it was more fun watching these three guys dig into the large bowl of chilli crab, dipping the crusty bread and slurping up all that hot spicy sauce. On the down side was now having to clean the walls and windows that are now have red spots all over them.

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• what you need
• 2 tsp vegetable oil
• 4 green (uncooked) blue swimmer crabs
• 2 garlic cloves, crushed
• 2 fresh long red chillies finely chopped
• 1 tbs finely grated fresh ginger
• 1/4 cup tomato sauce
• 2 tbs sweet chilli sauce
• 2 tbs dry sherry
• 1 tbs brown sugar
• 6 spring onions, ends trimmed, thinly sliced diagonally
• 1/4 cup fresh coriander
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what to do

Heat the oil in a large wok over high heat until just smoking. Add the crab and stir-fry for 5-7 minutes or until just cooked (the crab meat will turn white when cooked).

Add the garlic, chilli and ginger, and stir-fry for 1 minute or until fragrant. Add the tomato and sweet chilli sauces, sherry and sugar, and stir-fry for 2-3 minutes or until sauce boils and thickens slightly.

Remove from heat. Add the spring onions and stir until just wilted. Add the coriander and toss until just combined.

Enjoy with crusty bread or serve with steamed rice