You can substitute the mud crabs with; blue swimmer crabs, marrons, Moreton bay or Balmain bugs, prawns, lobster.
Freeze the crabs until they are killed
Cut into segments
Crack the claws
Heat oil in a wok
Add garlic, chilli, ginger & coriander root and cook until fragrant
Add the crabs and toss
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 Jasmine rice, and crab pickers and bibs
Delicious seafood recipes as cooked by Peter Evans at the 2006 Darwin Seafood Festival
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