- 1 whole cooked crab (about 1kg)
A crustacean that has its skeleton on the outside protecting a soft, flavoursome flesh. There…
- 2 tbsp flavourless oil
- 3 garlic cloves, very finely chopped
- thumb-sized piece ginger, very finely chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 3 red chillies, 2 very finely chopped, 1 sliced
- 4 tbsp tomato ketchup
- 2 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- handful coriander leaves, roughly chopped
- 2 spring onions, sliced
- rice or steamed bad buns, to serve
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
The crab must be prepared before stir-frying (you can ask your fishmonger to do this). This involves removing the claws, the main shell, discarding the dead man’s fingers, then cutting the body into four pieces, and cracking the claws and the legs so the sauce can get through to the meat.
Heat the oil in a large wok and sizzle the garlic, ginger and chopped chillies for 1 min or until fragrant. Add the ketchup, soy and 100ml water, and stir to combine. Throw in the crab, turn up the heat and stir-fry for 3-5 mins or until the crab is piping hot and coated in the sauce. Stir through most of the coriander, spring onions and sliced chilli.
Use tongs to arrange the crab on a serving dish, pour over the sauce from the pan and scatter over the remaining coriander, spring onions and sliced chilli. Serve with rice or bao buns, and a lot of napkins.