0
0 ITEM(S) - £0.00 GO

Menu

    • 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.
    1 rating
    layout 0 comment

    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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Add the spring onions and coriander leaves, give another quick stir and remove from the heat.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.

    Related Products

    • Chilean sea bass 170/220gram

    • Black Cod Fillets 220-260gram

    • Trout Fillets

    • Nobashi Ebi 360g raw

    • Crayfish Tails 800g net

    • Seabass Whole 1.1-1.4 kg

    • Scallops 800g Net

    • Torsadine 250G