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Chilli Crab

Recipe by Ching He Huang from Chinese Food Made Easy

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Since I came back from Shanghai, I have had an obsession with crabs and, inspired by my trip, I invented this dish. It is not quite a traditional recipe and you may be surprised by the use of ketchup, but it provides a delicious sweetness, which complements the spicy kick. Enjoy!

Serves 2

Ingredients

4 tablespoons groundnut oil
6 large garlic cloves, finely chopped
2 tablespoons freshly grated root ginger
3 medium red chillies, deseeded and finely sliced
500g freshly cooked crab, inedible parts discarded, claws removed and cracked, legs removed, remaining shell chopped into quarters
150ml/5fl oz water
1 tablespoon fresh lime juice
2 spring onions, sliced lengthways
1 large handful of fresh coriander, leaves and stalks, roughly chopped

For the chilli crab sauce

250ml/9fl oz water
5 tablespoons tomato ketchup
2 tablespoons light soy sauce
1 tablespoon sugar
2 teaspoons cornflour

For the egg noodles

300g/11oz fine egg noodles or dried yellow shi wheat flour noodles, cooked and drained and drizzled with a little sesame oil to prevent sticking
½ teaspoon dried chilli flakes
1 tablespoon light soy sauce

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Method

Put all the ingredients for the chilli crab sauce into a bowl and mix well. Put to one side.
Heat a wok over a high heat and add the groundnut oil. Add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the crabs to the wok and stir-fry for a further 1-2 minutes. Stir in the chilli crab sauce and cook for 1 minute, then add the water and lime juice.
Add the noodles and chilli flakes and season with the soy sauce. Toss to mix, then stir in half the spring onions and coriander.
To serve, top with the remaining spring onion slices and chopped coriander and serve immediately.
Tip: You can serve this recipe as a starter without the addition of the noodles and I like serving this dish washed down with some homemade ginger juice – which is a real balance of “Yin” and “Yang” as crabs are “Yin” and ginger is “Yang”.
To serve drink with a shot glass of Ginger Juice.

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Notes & Tips

CHING'S TIPS

To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

Use msg free products where possible.

Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

Use low sodium soy sauce where possible