Sweet Chilli Crab Noodles Recipes

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COCONUT CHILI CRAB

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



Coconut Chili Crab image

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

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

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