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


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Crab claw recipe

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
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
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
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
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
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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