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    • Chilli Garlic Crab Claws

    Mark Sharron
    Easy
    10 minutes
    2
    This recipe is simple and can be made in no time at all. It’s a perfect starter for a dinner party. It doesn’t take long to make this dish. That means you won't be gone for too long and will be able to spend more time with your guests.
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    Ingredients

    • 6 crab claws
    • 4 tablespoons of Chilli Garlic Sauce
    • 1 tablespoon of Chilli Oil
    • 2 tablespoons of Chinese cooking wine
    • 1 teaspoon rice vinegar
    • 3 spring onions, the green part only, julienne cut

    Method

    • How to Make Chilli Garlic Crab Claws
    • Rinse the crab claws under cold running water to remove any impurities
    • Pat the crab claws dry thoroughly with kitchen paper
    • Place the crab claws in a mixing bowl and gently crack the shell slightly to allow flavors to infuse
    • In a separate small bowl, combine the chilli garlic sauce and chilli oil until evenly mixed
    • Add the Chinese cooking wine and rice vinegar to the sauce mixture and stir to combine
    • Pour the sauce mixture evenly over the crab claws, tossing to ensure each claw is well coated
    • Allow the crab claws to marinate for 10–15 minutes at room temperature
    • Meanwhile, julienne the green parts of the spring onions and set aside for garnish
    • Preheat a wok or large frying pan over medium-high heat
    • Add the marinated crab claws (with all the marinade) to the hot wok
    • Stir-fry the crab claws for 3–4 minutes, turning frequently so all surfaces are evenly glazed
    • Partially cover with a lid and steam for an additional 2–3 minutes to heat the crab through completely and meld flavors
    • Remove the lid and stir-fry for a final 1–2 minutes until the sauce thickens and clings to the claws
    • Transfer the cooked crab claws to a serving platter, ensuring all sauce is spooned on top
    • Garnish generously with julienned spring onion greens
    • Serve immediately while hot, with finger bowls for easy eating and extra napkins for guests