COCONUT CHILI CRAB

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Coconut Chili Crab image

Another way to use those beautiful crabs we caught. Don't be put off by the seemingly long list of instructions and don't forget Aussie tablespoons are actually 4 teaspoons.

Provided by JustJanS

Categories     Crab

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 14

4 blue swimmer crabs (uncooked)
2 tablespoons oil
4 garlic cloves, crushed
1 tablespoon grated fresh ginger
3 red chilies, chopped
1/3 cup lime juice
1/4 cup water
2 tablespoons chili sauce (sweet Thai)
1 tablespoon fish sauce
1 tablespoon tomato paste
400 ml coconut cream
1/4 cup chopped fresh coriander (cilantro)
3 green onions, sliced
steamed rice, to serve

Steps:

  • Lift top hard shell from crabs and use fingers to scrape insides. Wash, then split in half.
  • Heat the oil in a large wok over high heat then stir-fry the crab pieces in batches until they turn pinky red. Remove and set aside.
  • In the same wok, stir fry garlic, ginger and chili for 1 minute.
  • Add the juice, waer, sauces and paste and simmer for 2 minutes.
  • Blend in the coconut cream.
  • Bring to the boil then return the crab to the wok.
  • Simmer covered, for 4-5 minutes, adding a little water if the sauce reduces too much.
  • Stir in the coriander and onions, then serve at once over steamed rice.

Nutrition Facts : Calories 714.1, Fat 58.3, SaturatedFat 41, Cholesterol 32.8, Sodium 1246.4, Carbohydrate 39.5, Fiber 8.8, Sugar 23.2, Protein 17.8

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