Chilli Blue Swimmer Crab

·         1kg raw blue swimmer crabs

·         2tbsp peanut oil

·         2 cloves garlic, finely chopped

·         2 tsp finely chopped ginger

·         2 small red chillies, sliced

·         2 tbsp hoisin sauce

·         ½ cup tomato sauce

·         ½ cup sweet chilli sauce

·         1 tbsp fish sauce

·         ½ tsp sesame oil

·         4 spring onions, finely sliced

1.       Pull back the apron and remove the top shell from each crab. Remove the intestines and grey feathery gills. Segment each crab into four pieces. Crack the claws open with a crab cracker to allow the flavours to enter the crab meat and also make it easier to eat the crab.

2.       Heat a wok until very hot, add the oil and swirl to coat. Add the garlic, ginger and chilli and stir-fry for 1 – 2 minutes.

3.       Add the crab pieces and stir-fry for 5 – 7 minutes or until the meat turns white. Stir in the hoisin, tomato, sweet chilli and fish sauces, the sesame oil and ¼ cup water. Bring to the boil, then reduce the heat and simmer, covered, for 6 minutes or until the crab flesh is cooked through and flakes easily. Garnish with spring onion, serve with rice and finger bowls.