- LifeStyle Channel
In LifeStyle Channel today
Phil Spencer Is Back!
Don't miss new property show, Phil Spencer Secret Agent, only on LifeStyle this month.
- LifeStyle HOME
Also in LifeStyle HOME
- LifeStyle FOOD
- LifeStyle YOU
This was dish was DELICIOUS!!!
Delicious recipe, however I left out the salt and found it tasty enough without it.
This recipe is sensational, my dad and I love crab so he cooked it for Christmas lunch and I couldn't get enough! My favourite crab recipe :)
I tried petes recipe out of desparation after winning three seafood trays in a raffle, and having never cooked seafood before... All I can say is yum ! Cooked outside on a BBQ on wok- for my first time eating crab, this recipe was delicious!
This recipe looks amazing and I cannot wait to try it out. Thanks Pete
This recipe looks amazing!! We have been waiting to eat some really good mud crabs and after looking around at our local seafood shops have managed to get a hold of 8 HUGE muddies!!. The plan is to cook Singapore Chilli Mud Crab for fathers day tomorrow. This step by step video - I hope - will make it all go to plan....:)
Yummy
Hehe we have been trying Muddies in different ways for years, This recipe is the best one so far. And thanks for the laughs, everyone seems to be food critics these days
We made this last october 2009. My mum & dad were visiting up here in Sydney. My mum and I have ALWAYS wanted to eat Chilli Mud Crab- I said we're good cooks, why can't we make it ourselves? My husband went into the fish markets and purchased two. Thank God for this step by step recipe with the video, thanks Pete!!....we made it, it was ABSOLUTELY FANTASTIC!!!....AND IT WAS EASY. We are making it again tonight, but with prawns. I would encourage anyone to give it a go....you won't be disappointed!!
better than anything found in a restaurant! and to think I cooked, it was quite easy too.
Wow!! We were so impressed with this recipe. It was the best chilli mud crab we have ever had and the sauce was out of this world. The cherry tomatoes made the dish.
any authentic asian chef (or even mum) would be horrified at you freezing a mud crab to kill it. It changes the texture of the meat, to kill a mud crab, you life the flap around the crab's bumb and insert a chopstick straight through the crab. There isn't a restaurant anywhere in Asia (that's worth visiting) that would freeze a crab.
Hi Brian - you are right when you say freezing a crab changes the texture of the meat. However, it is not the intention of the chef to freeze the crab, only to kill it with the cold. Tropical & Sub tropical crustaceans are sensitive to the cold and die quickly in the sub zero environment. 20 to 30 minutes will kill the crab without freezing the meat and without pain to the crab. Killing a crab by pushing a chop stick through its body is old school and was the accepted method for generations. However, it is the modern Australian way to kill our food quickly, efficiently, without contamination from animal excrement and without pain to the animal, including a crab. The accepted method in my restaurant is to `freeze' the crab just prior to cooking in the mentioned way. Packing them in crushed ice will also kill the crab without freezing the meat. This way there is no concern about freezing the meat.
spot on
Just so you know ... female crabs are called 'jennies' not hens!!
how do you know: - when the crabs are killed (when freezing) - where to cut in segments - how to crackt he claws?
thanks for your help
first of all ronny babe dont be so pretentious we all start somewhere, there is only one way to gain knowledge through food and that is what simonetta is doing, should be applauded not degraded. Simonetta crabs are put into hibernation when freezing is slows down their nervous system making it a more humane way to kill them. Their are different ways to kill them, as stated by Brian although a metal skewer can be used in place of chopstick, or you can go just off centre of the eyes with a skewer or small sharp pointed knife, this pierces the brain, killing them. The easiest way to segment a crab for this dish is to lift the top shell (carapace) of the crab (this is generally not kept for this dish) removing dead mans fingers. Cut straight through the middle of the crab with a cleaver or heavy bladed knife, then cut thes in 1/2 again, crack the thick part of the shells lightly with the back of the cleaver or meat mallet, making it easier when you go to eat it and also helps to quicken the cooking process.
you know nothing about food
That's amazing! It's easy to make.For sure I will make this many times.
Wonderful, truly wonderful. Served with crusty bread to mop up beautiful sauce. 10/10
i have made this and it was the best i just altered the amount of chilli by a little not to much though it was so so deliousious we where licking our fingers in the end. Will make over and over again.