I've always stated I'm just a person who loves to cook, no training at all, I really do just pick a recipe and give it a go. I do know what I like to eat, and I have a family of great eaters. With 14 years of marriage behind me, many recipes tried, my confidence in cooking is strong as I have cooked most of the days in those 14 years. With every new recipe I try, some work for my family, some don't, but with practice you get to get more hits than misses.
The reason I say this is the first time I made this, it was not a huge success. What happened was my husband bought home 2 long chilli's, but I'd never cooked with this type of long chilli, they were much larger than the 'normal' long chilli's I'd used, so I assumed the bigger the chilli, the less heat it has. Well, I added so much chilli that I evacuated the house while cooking it, the fumes from the chilli's wafted through the house, making everyone cough uncontrollably, we had to go outside to be able to breathe.
After serving it, we weren't sure if it was edible due to the extreme heat. Our lips and tongues were numb, but we ate the crab, however the sauce was so hot we couldn't eat it. But I had to try it again as the sauce had a lovely flavour, it was just too hot.
The next time I made this, it was a huge success. I got the heat right, and the flavour was truly amazing. This is so easy to make, it is simple and fresh. It is an extremely messy dish to eat, but you just don't care as it is that good, and you cannot resist licking your fingers.
You will need to purchase a crab 'fork', you can see it to the left in the photo below. It helps get the crab meat out of the shell, and you will need a cracker, to crack the hard claws.
This is one recipe I will be cooking for years to come.
2 teaspoon peanut oil
4 green (uncooked) blue swimmer crabs
2 garlic cloves, finely chopped
2 fresh long red chillies, deseeded, finely chopped
1 tablespoon finely grated fresh ginger
1/4 cup (60ml) tomato sauce
2 tablespoons sweet chilli sauce
2 tablespoons dry sherry
3/4 cup chicken stock
1 tablespoon brown sugar
6 green shallots, ends trimmed, thinly sliced diagonally
1/2 cup firmly packed coarsely chopped fresh coriander
Steamed Jasmine rice, to serve
Prepare the crab first: Below the photos and instructions for preparing the crab was taken straight out of 'The Essential Seafood Cookbook", in the book the crabs are cooked, you need the raw crab. (When I make it again I will take my own photos as I am not one to take other people's food photos and call them my own.)
Add the crab and stir the crab around, cover the wok with a lid for around 30 seconds. After 30 seconds uncover, stir the crab around again, cover. Repeat, stirring occasionally, covering, for 6-7 minutes or until the crab is just cooked, the crabmeat will turn white when cooked.
Add the garlic, chilli and ginger, stir fry through the crab for 1 minute. Add the tomato sauce, sweet chilli sauce, sherry, sugar and chicken stock, stir fry for 2-3 minutes or until the sauce boils and thickens slightly.
Remove from the heat , add the shallots stir through the crab. Add half of the coriander and stir through the crab. Sprinkle over the remaining coriander.
Spoon rice into serving bowls, top with the chilli crab, make sure you add some sauce to the rice. Serve immediately.
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