Everyday recipes
Chilli barbecued crab
Cooking time: Less than 60 minutes
Course: Lunch,
MainFavourite flavours: Seafood
See more recipes in this week's Woman's Day.
INGREDIENTS
peanut oil, ¼ cup
blue swimmer crabs, 6, cleaned, quartered
green onions, ½ bunch,
stems chopped, green tips shredded
garlic, 4 cloves, crushed
long red chillies, 2, finely
chopped
fresh ginger, finely grated,
1 tablespoon
tomato sauce, ½ cup
sambal oelek, 2 tablespoons
brown sugar, 2 tablespoons
beer, ½ cup (or water)
cherry tomatoes, 1 punnet,
halved
cucumber, 1, finely chopped
coriander leaves, 1 bunch
crushed peanuts, ¼ cup
lime wedges, to serve
METHOD
- Heat oil in a large wok on barbecue grill until surface shimmers (see tip below). Stir-fry crab, in 2 batches, 2-3 minutes, until bright orange.
- Return all crab to wok with green onion stems, garlic, chilli and ginger. Cook 30 seconds, until fragrant.
- Add tomato sauce, sambal oelek and sugar. Toss to combine. Add beer and bring to boil. Cover and simmer 5-6 minutes, until flesh is cooked through.
- Combine tomatoes, cucumber and coriander on a platter. Top with crab. Scatter nuts and green onion tips over and serve with lime wedges.
TOP TIP- Preheat barbecue plate to medium. Pour oil onto plate. Cook crabs, tossing 3-5 minutes, then add remaining ingredients. Cook a further 2 minutes, stirring frequently. Pour beer over and place a stainless steel bowl or oven tray over crabs. Steam 5-6 minutes, until cooked.
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