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

by Andy Waters
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servings4
30 minutes

Ingredients

Crab claw recipe

  • 8 crab claws
  • 1 red chilli, seeds removed, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tsp root ginger, peeled and grated
  • 75g of root ginger, peeled and thinly sliced
  • 3 tsp rice wine vinegar
  • 2 tsp caster sugar
  • 1 tsp sea salt
  • 250ml of vegetable oil
  • 1 tsp chilli paste
  • 4 tbsp of fish sauce
  • 8 spring onions, finely sliced, 1 extra for garnish
  • 1 handful of coriander leaves
  • salt
  • pepper

Method

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
  • 8 crab claws
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
  • 1 red chilli
  • 4 garlic cloves
  • 75g of root ginger
  • 3 tsp rice wine vinegar
  • 2 tsp caster sugar
  • 1 tsp sea salt
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
  • 250ml of vegetable oil
  • 1 tsp chilli paste
  • 1 tsp root ginger
  • 4 tbsp of fish sauce
  • 1 spring onion
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
  • salt
  • pepper
  • 1 handful of coriander leaves