Chilli Blue Swimmer Crab

Ingredient

3 blue swimmer crabs - cleaned and cut in half
2tbs peanut oil
1/2 red onion, finely sliced
2 long Thai chilies, sliced
2 cloves of garlic, finely sliced
1 thumb size piece of ginger, peeled and finely sliced
2 spring onions, peeled and cut into 3cm batons
3 Roma tomatoes, deseeded and diced
1tbs brown sugar
1tbs Kecap Manis
3tsp fish sauce
3 kaffir lime leaves, julienned
Juice of 2 limes
1 cup coriander leaves

Method

Firstly prep your crabs. So that the crabs can get as much flavour into them as possible, with the back of your knife, hit the claws to slightly crack them.

Next, heat up a large wok to a medium to high heat and add in the peanut oil. Once the oil is hot, throw in the red onion, chilli, ginger, garlic and spring onions and stir fry for a couple of minutes until they start to get some colour and soften.

Next add in the tomatoes, brown sugar, kaffir limes leaves and Kecap Manis. Stir the ingredients together, and bring the mix up to a boil.

Once boiling, add in the crabs and toss them through the sauce. Reduce the heat to a simmer, what on a lid and cook the crabs for around 5 to 6 minutes depending on the size of the crabs.

Finally, squeeze over the juice of two limes and scatter through the coriander leaves.

Recipe by Andy Allen