Chilli crab with crispy garlic and fried rice
A summery, simple dish with big flavour.
Ingredients
For the chilli crab
- kg Crab claws
- Garlic cloves, roughly chopped
- ml Rapeseed oil
- bunch of chopped coriander or spring onion
- g Cooked rice
For the sauce
- ml Chilli sauce
- ml Oyster sauce
- tbsp Brown sugar
- tbsp Fish sauce
- tbsp Sesame oil
- tsp Pepper
Instructions
Use a crab cracker or a hammer to crack the claws gently, just enough that you
can easily get the meat out after cooking. Lay a tea towel or a bag over the crab
to stop it spattering.
Steam or heat the claws so they're hot again.
Fry the garlic with about 100ml of the oil in a pan until golden brown over a medium
heat. Watch it closely so it doesn't burn and turn bitter. Turn off the heat, lift out just the garlic
and leave the oil behind.
Add the sauce ingredients to the oil and turn the heat back up to medium-high.
Leave it to bubble for 2-3 minutes.
Turn the heat down to medium and put the crab in.
Mix it well and add half the crispy garlic.
Let the sauce settle around the crab and infuse for about 4-5 minutes. Lift just
the crab claws onto a platter. Scatter over the rest of the garlic and the chopped coriander
or spring onion.
Fold the cooked rice through the sauce left in the pan. Fry over a medium-high
heat for about 3-4 minutes so the sauce soaks into the rice grains. Add a little
more chopped coriander or spring onion and serve alongside the crab.
Another option is to serve it with plain boiled rice and ladle the sauce over.
For the chilli crab
For the sauce
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