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Ingredients
- 2 teaspoons peanut oil
- 4 green (uncooked) blue swimmer crabs
- 2 garlic cloves, crushed
- 2 fresh long red chillies (or 1-2 fresh red birdseye chillies for extra heat), finely chopped
- 1 tablespoon finely grated fresh ginger
- 60ml (1/4 cup) tomato sauce
- 2 tablespoons sweet chilli sauce
- 2 tablespoons dry sherry
- 1 tablespoon brown sugar
- 6 green shallots, ends trimmed, thinly sliced diagonally
- 1/2 cup firmly packed coarsely chopped fresh coriander
Directions
- Heat the oil in a large wok over high heat until just smoking.
- Add the crab and stir-fry for 5-7 minutes or until just cooked (the crabmeat will turn white when cooked).
- Add the garlic, chilli and ginger, and stir-fry for 1 minute or until fragrant.
- Add the tomato and sweet chilli sauces, sherry and sugar, and stir-fry for 2-3 minutes or until sauce boils and thickens slightly. Remove from heat.
- Add the green shallot and stir until just wilted. Add the coriander and toss until just combined.
- Spoon steamed rice among serving bowls.
- Top with chilli crab and serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 192g | |
| Calories 329 | |
| Calories from Fat 142 | 43% |
| Total Fat 16.5g | 21% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 522mg | 22% |
| Potassium 835mg | 24% |
| Total Carbs 45.76g | 12% |
| Dietary Fiber 18.1g | 60% |
| Sugars 18.42g | 12% |
| Protein 6.63g | 11% |
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