A statement dish for people who put newspaper on the table first. Whole crab tossed through a wok sauce built on butter, tomato, a little sugar and Chilli Crunch, until every crack and claw is carrying it. It is messy, it is loud, and it is the best thing you will cook all summer. Crackers and cold beer are not suggestions.
45 mins. Serves 4.
Ingredients
- 1.5kg cooked blue swimmer or mud crab, cleaned, cracked
- 3 dessertspoons Plateit Chilli Crunch
- 60g butter
- 4 cloves garlic, sliced
- 3cm piece ginger, cut into matchsticks
- 2 tbsp tomato paste
- ½ cup chicken stock
- 1 tsp sugar
- 4 spring onions, cut long
- Baguette or roti, to serve
Method
- Break the crab into portions, claws cracked with the back of a knife so the sauce can get in.
- Melt the butter in a wok over high heat. Garlic and ginger in for 30 seconds until fragrant.
- Tomato paste in, fry it dark for a minute. Stock, sugar and 3 dessertspoons of Plateit Chilli Crunch. Bubble to a glossy sauce.
- Crab in. Toss and turn through the sauce 5 to 6 mins until hot through and coated everywhere.
- Spring onions through at the end. Tip onto a platter, sauce and all. Bread for mopping, bowl for shells, no clean shirts.
Swap it: Big whole prawns take the same sauce in half the time when the fish shop has no crab.
