We Deliver Tuesday, Wednesday, Thursday, Friday & Saturday (At extra charge). Due to Covid-19 orders are still being delivered up until 9pm. Next day delivery cut off is 2pm. Free delivery on all orders over £75!
We Deliver Tuesday, Wednesday, Thursday, Friday & Saturday (At extra charge). Due to Covid-19 orders are still being delivered up until 9pm. Next day delivery cut off is 2pm. Free delivery on all orders over £75!
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 
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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.
Mark Sharron