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    • Stir-Fried Crab Claws with Garlic

    Mark Sharron
    Easy
    20 minutes
    2
    Amount Per Serving: Calories 257.3; Fat 5.4g; Carbs 36.2g; Sugars 19.2g; Fibre 5.8g; Protein 17.3g; Sodium 2.17g; Potassium 490.1 mg
    Crab claws are a great starter. Once you set them free, the beautiful crab meat goes well with the Asian flavours. This recipe is easy to make and packs a punch.
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    Ingredients

    • 8 crab claws
    • 1 red chilli, deseeded, finely chopped
    • 4 garlic cloves, finely chopped
    • 1 teaspoon root ginger, grated
    • 75g of root ginger, thinly sliced
    • 3 teaspoons rice wine vinegar
    • 2 teaspoons caster sugar
    • 1 teaspoon salt
    • 250ml of vegetable oil
    • 1 teaspoon chilli paste
    • 4 tablespoons of fish sauce
    • 8 spring onions, finely sliced
    • 1 extra spring onion for garnish
    • 1 handful of coriander leaves
    • Salt and pepper to taste

    Method

    • In a small bowl mix the chilli, ginger, garlic, vinegar, and sugar gently by hand. Set aside.
    • Cook the crab claws in a pot of boiling water for 10 minutes, then remove with a slotted spoon and leave on kitchen paper to dry.
    • In a large saucepan, heat 2 tablespoons of oil, add the chilli paste and cook for a minute.
    • Add the sliced ginger and garlic mixture and cook for a further 2 minutes over medium heat.
    • Now add the crab claws, cook for 3-5 minutes.
    • Add the fish sauce and cook on high heat until the sauce thickens slightly. Stir-fry for a further 2 minutes.
    • Add the spring onions and coriander leaves, give another quick stir and remove from the heat.
    • Serving Suggestions: Serve in small bowls, garnished with the spring onion.

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