Chilli Crab

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14 Ingredients

Number of servings

2tablespoons vegetable oil
2teaspoons rice vinegar
2teaspoons cornflour
1tablespoons water
2 spring onions, shredded
280grams plain rice (to serve)
625grams raw crab claws
3 cloves garlic, crushed
1tablespoons fresh root ginger, finely chopped
2 red chilli, deseeded and finely chopped
200grams can chopped tomatoes
1tablespoons soy sauce
1tablespoons Shaoxing wine
1tablespoons soft brown sugar

Description

Spice up your dinner with this tantalising chilli crab recipe. With a medley of herbs and spices, this dish will be sure to be a new favourite Try it today.

Method

Step 1 of 2

Heat the oil in a large wok or frying pan. Add the crab claws and cook for about 2 minutes until bright red. Remove from the pan and set aside. Add the garlic and ginger and stir-fry for 30 seconds, then add the chillies followed by the tomatoes, soy sauce, Shaoxing wine, sugar and vinegar. Simmer for 10 minutes, adding a little water if necessary.

Step 2 of 2

Return the crab to the pan and cook for a further 5 minutes until cooked through. Mix together the cornflour and measurement water until smooth. Stir into the pan and cook for 1 minute until the sauce is slightly thickened. Scatter over the spring onions and serve with plain rice.