Chilli Mud Crab

Cook Meter: Amateur
Cost Meter:  $$ (or free if you have some crab pots and a good spot)



The best thing about Queensland is the beautiful fresh produce and the best part of living in Mackay in particular is the Mudcrab. Muddies are my favourite shellfish but I don't get to eat it very often because A: it can be expensive and B: it's a real bugger to eat. The work to eating ratio is definitely one sided and it can take 20 minutes of shelling to only end up with 5 mins of eating time. However once it's done, you will never regret it.


In Mackay you can catch your own crabs, as long as you are willing to venture into croc-infested muddy waters, which no matter how tough I proclaim to be I would prefer to keep my limbs in tact. One of our mates however has no qualms about it and after a little bit of arm twisting I managed to pry one of his crabs out of his hand to take home. We then bought another and I set about making a succullent Chilli Crab.


The recipe is adapted from Peter Evans and is amazing in its aromatic simplicity. The hardest part is cleaning and preparing the crab which if you follow this link there is a great video on how to do. Ladies especially I would get in there and get your hands dirty. It's not as bad as it looks although I won't lie, it did take me about 5 minutes to get the courage up to put my hands into the crabs guts and brains...



 
Ingredients

2 Mud Crabs
3 tbsp of oil
4 cloves arlic
4 sliced large red chillis
2 tbsp sliced ginger
1 tbsp coriander root
1/2 cup tomato sauce
1/4 cup sweet chilli sauce
1/2 cup water
3 tbsp of Hoisin sauce
1 tbsp fish sauce
3 tsp sugar

30g cherry tomatos (sliced in half)
1/2 cup chopped vientamese mint and coriander (I used normal mint it was still delicious)
1/2 cup of chopped spring onion

Method
1. Watch the video to kill and prepare your crab.

2. Heat Oil in a wok

3. Add garlic, chilli, ginger and coriander root until fragrant

4. Add the crab pieces and toss

5. Mix all the tomato, chill, hoisin and fish sauce with water, sugar salt and add to the wok.

6. Combine all ingredients and bring to the boil.

7. Cover and allow to cook for 10 minutes.

8. Add the spring onions, cherry tomatoes and herbs. Servce with a crusty bread.

Health warning: if you're anything like me, wear goggles a waterproof jacket and do NOT use your best white tablecloth. In fact just eat it outside so you can just hose yourself down after the mess you make.

Comments

  1. Had your recipe the other day can i add it to my site please

    ReplyDelete

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