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    • Stir-Fried Crab Claws with Garlic

    Mark Sharron
    Easy
    20 minutes
    2
    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.
    1 rating
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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

    • Stir-Fried Crab Claws with Garlic: Step-by-Step Method
    • Wash and pat dry the crab claws, then set aside
    • Finely chop the red chilli and set aside in a small bowl
    • Finely chop the garlic cloves and place in a separate bowl
    • Grate 1 teaspoon root ginger and reserve separately
    • Thinly slice 75g additional root ginger and set aside
    • Slice the spring onions thinly and split into two piles: 8 spring onions for the stir-fry, 1 extra spring onion for garnish
    • Wash and pick the coriander leaves, keep aside for garnishing
    • In a small bowl, combine rice wine vinegar, caster sugar, and fish sauce to make the seasoning sauce
    • Measure and set aside 1 teaspoon chilli paste for later use
    • Ensure the salt, pepper, and additional salt are ready to hand for seasoning
    • Preheat a wok or heavy skillet over high heat until just smoking
    • Add 250ml of vegetable oil to the wok and heat until shimmering
    • Carefully add the crab claws and quickly fry for 2-3 minutes until shells begin to turn bright and meat is opaque, then remove and drain on kitchen paper
    • Pour off most of the oil, leaving about 2 tablespoons in the wok
    • Reduce heat slightly, then add chopped garlic, grated ginger, sliced ginger, and chilli, stir-frying until aromatic, about 30 seconds
    • Add chilli paste and continue stir-frying for another 30 seconds
    • Return the fried crab claws to the wok and toss to coat with aromatics
    • Pour in the prepared seasoning sauce (rice wine vinegar, sugar, fish sauce) and stir well to combine; allow to cook for 1-2 minutes
    • Add sliced spring onions (reserving garnish) and toss briskly to combine, season with salt and pepper to taste
    • Transfer to a serving platter, scatter with fresh coriander leaves and reserved spring onion for garnish
    • Serve immediately, family-style or as entrée, with steamed rice or crusty bread alongside