Chilli Mud Crab
Sweet Top End mud crab cooked in a vibrant, fragrant chilli and tomato sauce finished with silky egg ribbons.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Large wok or deep frypan with lid
- •Kitchen tongs
- •Crab crackers or meat mallet
- •Small mixing bowl
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 20 g
- carbs
- 28 g
- fibre
- 3 g
- protein
- 42 g
- calories
- 460 kcal
Instructions
- 1
Heat the peanut oil in a large wok over medium-high heat.
- 2
Add the shallots, garlic, ginger, and chillies to the wok.
- 3
Stir-fry the aromatics for two minutes until fragrant and softened.
- 4
Pour in the tomato paste, tomato sauce, sweet chilli sauce, and chicken stock.
- 5
Bring the sauce mixture to a rapid boil while stirring well.
- 6
Add the crab pieces and cracked claws into the bubbling sauce.
- 7
Cover the wok with a tight lid and cook for eight minutes.
- 8
Remove the lid and stir in the cornflour mixture until the sauce thickens.
- 9
Slowly drizzle in the beaten eggs while gently swirling the sauce to create ribbons.
- 10
Transfer the crab and sauce to a large platter and scatter with fresh coriander.
Chef's tips
Crack the heavy crab claws thoroughly with the back of a cleaver before cooking so heat penetrates and sauce enters the meat. Work quickly once the egg is added to keep the strands soft and delicate. Have finger bowls and plenty of napkins ready for eating.
Ingredient substitutions
- mud crabs → blue swimmer crabs or green king prawns
- peanut oil → canola oil or sunflower oil
Storage
Keep leftovers in an airtight container in the fridge for up to one day.
Reheating
Reheat gently in a covered frypan over low heat with a splash of water until steaming.
Common mistakes to avoid
- •Failing to crack the claw shells beforehand, which leaves the thickest claw meat undercooked.
- •Overcooking the egg by boiling vigorously after drizzling it in.
- •Letting the garlic and ginger burn in the wok before adding liquid.
Serving suggestions
Cooked Chilli Mud Crab?
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