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    • Chilli Crab

    Mark Sharron
    Easy
    10 minutes
    2
    Amount Per Serving: Calories 315; Fat 9g; Carbs 13g; Protein 45; Sodium 2.13g
    This dish can be prepared in a variety of ways that suit your tastes. The recipe is low-fat and spicy.
    1 rating
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    Ingredients

    • 1 whole cooked crab, about 1kg
    • 2 tablespoons olive oil
    • 3 garlic cloves, finely chopped
    • Thumb-sized ginger, finely chopped
    • 2 red chillies, finely chopped
    • 1 red chilli, sliced
    • 4 tablespoons tomato ketchup
    • 2 tablespoons soy sauce
    • A handful of coriander leaves, roughly chopped
    • 2 spring onions, sliced
    • Rice or steamed bad buns, to serve

    Method

    • Chop the claws and crack the back shell but do not remove any meat from it.

    • Heat a wok or large frying pan on high heat.

    • Once the wok is properly heating up, add 2 tablespoons of olive oil. The oil is necessary to add flavour and keep the crab moist.

    • Add the garlic, ginger and chopped red chilli.

    • When everything is fragrant and nicely golden, add the crab.

    • Add the tomato ketchup, soy sauce and stir-fry for another 2 minutes.

    • Taste the sauce and add the salt if necessary until it is slightly salty.

    • Turn off the heat and mix in the coriander, spring onions and the sliced red chilli.

    • Serving Suggestions: Serve the chilli crab with tortillas, crackers, chips or wraps.

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