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The Next Element: Chilli Blue Swimmer Crab

Recipe: Chilli Blue Swimmer Crab - from 'The Next Element' by Andy Allen. This recipe is an extract from 'The Next Element' and is printed with permission from New Holland. Read the review for this book here.

Brings back memories of my family diving in for the last claw.

Serves 6

3 blue swimmer crabs (or other large crab), cleaned and cut into 6 pieces each
2 tbs peanut oil
½ red onion, finely sliced
2 long Thai chillies, finely sliced
2 cloves garlic, finely sliced
2cm piece of ginger, peeled and julienned
2 spring onions, cut into 3cm batons
3 tomatoes, diced
2 tbs dry sherry
1 tbs brown sugar
¼ tbs kecap manis
3 kaffir lime leaves, julienned
1 cup coriander leaves
toasted sourdough or crusty bread to serve

With the back of a knife make a few cracks in the large claws of the crabs.

In a wok over a high heat, add the peanut oil and heat until it starts to smoke.

Add the red onion, chilli, garlic, ginger and spring onions and stir-fry for 1 minute.

Add the crabs and combine for another 30 seconds.

Add the tomatoes, sherry, brown sugar and kecap manis.

Toss everything to combine and then place a lid over the wok and steam the crabs for 5 minutes, depending on the size of the crab, until they are cooked through.

Finish with the kaffir lime leaves, toss for a last time and then serve topped with the coriander leaves and a few pieces of toasted sourdough or crusty bread. I suggest wearing a bib while you eat!

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