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    • Chilli Garlic Crab Claws

    Mark Sharron
    Easy
    10 minutes
    2
    Amount Per Serving: Calories 311; Total Fat 14.91g; Cholesterol l87mg; Sodium 1741mg; Total Carbohydrate 16.64g; Protein 28.39g; Calcium 99mg; Iron 1.56mg; Potassium 768m
    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

    • Bring a pot of water to the boil, and blanch the crab claws for 1 minute. Drain.

    • Heat a wok over medium to high heat, add in 1 tablespoon of Chilli Oil and saute the crab claws for 2 minutes, stirring frequently. Set aside on a chopping board and let it cool slightly.

    • In another wok, add in the remaining tablespoon of chilli oil over medium to high heat. Add in the ginger and garlic, fry for 30 seconds, stir in the Chilli Garlic Sauce and chilli oil.

    • When the sauce starts to boil, add the rice vinegar, and blanch the crab again for 30 seconds.

    • Arrange the crab claws neatly on serving plates.

    • Drizzle some of the sauce on top, garnish with the spring onion greens and serve immediately.

    • Serving Suggestions: To serve, add some noodles to a soup bowl, add in some chopped carrot and cucumber, and top it up with some crab claws. Serve with more chilli oil if desired.

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