This delicious chilli mud crab is the ultimate Aussie seafood dish. Perfect for your Christmas table or just a hot summer's night, you won't be disappointed!
Freeze the crabs until they are killed. Remove the top head shell and discard, then emove the gills (or dead mans fingers as they are also known). Clean out any excess muck (rinse very lightly and quickly).
Cut in half lengthways, then cut into 3 on each side using a cleaver. Crack the claws with the back of a knife or cleaver just so they open a bit to let the sauce in.
Heat oil in a wok. Add garlic, chilli, ginger and coriander root and cook until fragrant. Add the crabs and toss for 1 minute.
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.
Serve immediately with steamed jasmine rice - and don't forget the crab crackers, crab pickers, finger bowls and bibs!
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