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Sunday February 12, 2012

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Pete Evans' Chilli Mud Crab recipe

Posted by: 3AW Afternoons | 27 January, 2010 - 3:29 PM
Denis and Pete

See bwlo for the recipe Pete Evans provided to 3AW Afternoons' Denis Walter:

Chili Mud Crab:

4 live mud crabs
125 ml (4 fl oz/1/2 cup) oil
8 garlic cloves, chopped
4 banana chillies, chopped
4 tablespoons julienned  fresh ginger
2 tablespoons chopped coriander root
250 ml (9 fl oz/1 cup) tomato sauce (ketchup)
125 ml (4 fl oz/1/2 cup) sweet chilli sauce (I like to use linghams chilli sauce)
375 ml (13 fl oz/11/2 cups)
chicken stock or water
125 ml (4 fl oz/1/2 cup) hoisin sauce
2 tablespoons fish sauce
1–2 tablespoons sugar
2 teaspoons sea salt
a handful of chopped spring
onion, green part only
a handful of mixed mint,
Vietnamese mint and
coriander leaves
30 cherry tomatoes, cut in
half

1.  Put the mud crabs in the freezer for about an hour until they are unconscious. Remove the top shell by lifting the flap on the underside.

2.  Remove the gills (the spongy grey fingers) and any muck by rinsing very lightly and quickly under running water.

3.  Using a cleaver, cut the crabs in half lengthways, then cut into three on each side. Crack the claws with the back of a knife or cleaver so they open a bit to let the sauce in.

4.  Heat the oil in a large wok and cook the garlic, chilli, ginger and coriander root until fragrant. Add the crabs and toss for about 1 minute  until they change colour. Add the tomato sauce, chilli sauce, stock, hoisin sauce, fish sauce, sugar and salt, stir well and bring to the boil.

5.  Cover and leave to simmer for about 10 minutes. Add the spring onions, herbs and cherry tomatoes. Serve with steamed jasmine rice,

6.  Crab crackers, crab pickers, finger bowls and bibs.

7.  SERVES 4

Blog comments Your Say

  • Dear Peter Even's
    Your mud crabs recipe I made yesterday, it was very testy. I am going to make it again for Good Friday. My family love it. Thanks again.

    Rosemarie Sandvik.

    Rosemarie Sandvik Wednesday 31 March, 2010 - 4:16 PM

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