Chilli garlic crab claws
Sometimes the messiest recipes are the most satisfying to eat. Chunky crab claws are given a lick of smoke then tossed with an intense sauce, which will have you licking your fingers and asking for extra napkins. You can also cook the crab claws on a griddle pan, but the smoke of a barbecue infuses the meat with bags of flavour.
Ingredients
Metric
Imperial
- 6 crab claws
- 4 tbsp of Lee Kum Kee Chilli Garlic Sauce
- 1 tbsp of Lee Kum Kee Chiu Chow Chilli Oil, with sediment
- 2 tbsp of Shaoxing wine
- 1 tsp rice vinegar
- 3 spring onions, green part only, finely julienned
SAVE RECIPE
Method
1
Set up a barbecue for direct cooking
2
Cook the crab claws for around 4–5 minutes each side, depending on size
3
Set aside to cool a little, then crack lightly
4
Combine the rest of the ingredients (apart from the spring onion) in a small bowl, then transfer to a saucepan and heat gently until it starts to bubble
5
Toss with the crab claws and serve garnished with the spring onion
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