Stir-fried crab claws with spring onion, chilli and garlic
Item 1 of 1
Crab claws look particularly impressive as a starter, and once released, the delicate flesh works particularly well with the Asian flavours used in Andy Waters' recipe. Chilli, garlic, ginger, fish sauce and coriander add plenty of punch, and this recipe is quick and easy to throw together.
First published in 2015
Ingredients
Metric
Imperial
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
SAVE RECIPE
Equipment
- Large wok
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
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
First published in 2015
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024