Get ready for a seafood treat: my chilli mud crab is spicy, sticky and requires a whole lotta napkins! The perfect dish for sharing when entertaining loved ones – and all you need for that epic sauce is a few pantry ingredients.
Chilli Mud Crab
1 large mud crab (about 1 kg)
2 tbsp vegetable oil
6 garlic cloves, finely chopped
2 large mild red chillies, finely chopped
roughly chopped coriander leaves, to serve (optional)
Sauce:
¾ cup tomato ketchup
¼ cup fish sauce
¼ cup Chinese Shaoxing cooking wine
¼ cup white sugar
2 tbsp Chinese Chinkiang black vinegar (alternatively use apple cider or white vinegar )
- If your mud crab is live it, place in the freezer for 30 minutes. Then use a sharp knife to punch down through the crab’s head near the eyes.
- To clean, lift the flap on the underside and pull off the top shell. Remove and discard the grey ‘ gills’ . Remove any dark gunk and rinse under running water.
- Use a knife to cut the crab into manageable pieces. Use the back of the knife to crack the large claws and legs.
- For the sauce, combine the ketchup, fish sauce, Chinese cooking wine, sugar, vinegar and ¼ cup of water in a small bowl.
- Heat the vegetable oil in a large wok or frying pan over high heat. Add the garlic and chillies and stir-fry for half a minute. Then add the sauce and simmer for about 10 minutes or until the sauce has thickened slightly. Add the crab pieces and let them sit for a minute before tossing them in the sauce. Cover with a lid for about 5 minutes or until the crab is bright red and cooking through.
- Transfer to a serving platter and sprinkle over coriander (if using). Serve with plenty of napkins for messy fingers!
