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