serves
2
prep
10 minutes
cook
10 minutes
difficulty
Mid
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Mid
level
Stream free On Demand
Twist On Tradition
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 2 mud crabs
- vegetable oil
- ¼ cup (60 ml) fish sauce
- 1 tbsp kecap manis (sweet soy sauce)
- 1 red chilli, thinly sliced, to garnish
- coriander sprigs, to garnish
Chilli paste
- 3 long red chillies, thickly sliced
- pinch of salt
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped lemongrass
- 1 tsp finely chopped galangal
- 1-2 makrut lime leaves
- ½ tsp shrimp paste
Instructions
- Split and clean the crabs, lift the flap on the underside and pull off the top shell. Remove and discard the finger-like gills. Using a large cleaver, or heavy knife, cut into sections, cracking shell with the back of a knife to allow sauce to penetrate while cooking and for easy opening after cooking.
- To make the chilli paste, use a mortar and pestle or a small food processor to blend the ingredients to a thick paste.
- Heat a generous drizzle of vegetable oil in a wok over high heat. Add the chilli paste and the crab and cook, tossing, until the crab is partially cooked. Remove the crab from the wok to a plate.
- Add the fish sauce to the pan and stir well until steaming. Return the crab to the wok and cook, coating in the sauce. Drizzle with the kecap manis and toss well to combine for a further 3-5 minutes, until crab is cooked through and sauce is thickened.
- Serve the crab with the sauce from the wok spooned over. Garnish with sliced red chilli and coriander sprigs.
Note
• The mud crab can be replaced with twice the amount of blue swimmer crabs. Smaller crabs benefit from a light dusting of cornflour before cooking.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Twist On Tradition
