Stir-fried crab claws with spring onion, chilli and garlic

เกี่ยวกับสูตรอาหาร

A crab claws recipe with vibrant notes of chilli, coriander and ginger, Andy Waters’ sublime dish has all the makings of an Asian-inspired dinner party classic.

ส่วนผสม

• CRAB CLAW RECIPE
• 8 crab claws
• 1 red chilli, seeds removed, finely chopped
• 4 garlic cloves, finely chopped
• 1 teaspoons of root ginger, peeled and grated
• 3 teaspoons of rice wine vinegar
• 2 teaspoons of caster sugar
• 1 teaspoons of Sea salt
• 250 milliliters of vegetable oil
• 1 teaspoons of chilli paste
• 4 tablespoons of fish sauce
• 8 spring onions, finely sliced, 1 extra for garnish
• salt
• pepper
• 1 handful of coriander leaves
• 75 grams of root ginger, peeled and thinly sliced

การเตรียมการ

1. Bring a large pot of water to the boil. Drop in the crab claws and cook for 12 minutes. Remove from the boiling water and refresh in ice cold water
2. Remove the crab claws from the water and place onto a chopping board. Break open the shell with the back of a large chefs knife and remove the flesh in the same way you would a lobster claw
3. For the stir-fry sauce. Blend the chilli, garlic and 75g of sliced ginger in a food processor until a rough paste is formed. Add the rice wine vinegar, sugar and salt and blend until combined
4. In a large wok, heat the vegetable oil over a medium heat. Add the chilli paste and stir for 1-2 minutes. Add the grated ginger and crab claws, fish sauce and spring onions
5. Toss all the ingredients thoroughly, reduce the heat and place a lid on top. Cook for 2-3 minutes making sure to shake the wok after each minute
6. To serve, season with salt and pepper to taste and top with a garnish of sliced spring onions and coriander leaves

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