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!
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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