Recipes continued
the water has evaporated. Remove from pan, repeat with remaining dumplings.
Note: The water should be simmering the whole time. If this does not happen increase the heat.
5. Serve with dipping sauce.
Chilli Crab | Serves 4 |
6 raw blue swimmer crabs
3 green onions
2 tablespoons peanut oil
3 cloves garlic, chopped
1 large red chilli, chopped
3 teaspoons grated fresh ginger ¹/³ cup tomato sauce
¹/³ cup sweet chilli sauce – smooth paste variety
1 tablespoon oyster sauce
1 tablespoon fish sauce ½ cup chicken stock
1 tablespoon grated palm sugar Steamed jasmine rice, to serve
1.Remove flap from the undersides of crabs then flip crab over. Place your thumb under the shell between the two back legs and slowly pull the shell away from the body. Discard. Remove the feather like gills and front feelers and discard. Carefully rinse the crab if needed – do not put under running water. Using a sharp knife cut the body in half. Then cut between the smaller legs to make 4 pieces. Crack the large nippers with crab crackers; this will help the heat get into the shell.
2.Slice green onions and separate the green ends from the white; set aside.
3.Heat oil in frypan on setting 8. Add whites of onions, garlic, chilli and ginger to pan and cook, stirring, until fragrant.
4.Reduce heat to setting 6 and add crabs. Combine remaining ingredients and pour over crabs. Stir crabs gently to coat then cook, covered, stirring occasionally for about 15 minutes or until the crabs have gone a deep orange colour and are just cooked through.
Tip: A good way to see if the crabs are cooked is to check the joint on the large nipper. When these have changed colour your crabs should be cooked through.
5.Remove crabs from pan onto a large serving platter and spoon over sauce from pan. Sprinkle with sliced green onions.
6.Serve with steamed jasmine rice.
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