Category
Seafood
Ingredients
- 4 mud crabs
- 6 tablespoons oil
- 8 cloves of garlic- chopped
- 4 banana chillies- chopped
- 4 tablespoon ginger– julienne
- 1cup tomatosauce
- ½ cup sweet chillisauce or linghams chilli sauce
- 1 ½ cups water or chickenstock
- 6 tablespoons hoi sin sauce
- 1 cup chopped green spring onion
- 1 cup mixed Vietnamese mint leaves, corianderleaves and normal mint leaves
- 2 Tablespoon corianderroot – chopped
- 2 tablespoon fish sauce
- 1 – 2 tablespoons sugar
- 2 teaspoon sea salt
- 30 cherry tomatoescut in half
Method
- Freeze the crabs until they are killed
- Remove the top head shell and discard
- Remove the gills (or dead mans fingers as they are also known)
- Clean out any excess muck (rinse very lightly and quickly)
- Cut in half lengthways, then cut into 3 on each side using a cleaver
- Crack the claws with the back of a knife or cleaver just so they open a bit to let the sauce in.
- Heat oil in a wok
- Add garlic, chilli, ginger and coriander root and cook until fragrant
- Add the crabs and toss for 1 minute
- Add tomato sauce, chilli sauce, water, hoi sin sauce, fish sauce, sugar and salt.
- Stir to combine the ingredients, bring to the boil.
- Cover and allow to simmer/steam for about 10 minutes
- Add in the green onions, cherry tomatoes and herbs and serve with steamed jasmine rice, crab crackers, crab pickers, finger bowls and bibs