Chilli Crab


(Serves 2)

  • 4 Blue swimmer crabs
  • 2 cloves Garlic
  • 1 bulb Ginger
  • 1/2 bunch Coriander
  • 2 Chillies
  • 1 stick Lemon Grass
  • 100g Palm sugar – light

 The Sauces:

  • 3 tbsp Hoisin sauce
  • 3 tbsp Malay chilli sauce smooth
  • 3 tbsp Sesame oil
  • 3 tbsp Peanut oil

To Garnish:

  • 4 tbsp Spring onions
  • 4 tbsp Coriander chopped


Step 1
Crack the crabs and divide up – removing the dead mans fingers Steam over boiling water for 5 minutes and cool.
Crush the garlic, lemon grass, chilli and coriander roots in the mortar and pestle In a wok add a good splash of peanut oil and add the crabs, stir fry over a high heat for 3 minutes and add the herb paste and cook for a further 2 minutes until fragrant.

Step 2
Add the sauces and a splash of sesame oil. Bring to a simmer and add the spring onions and coriander.


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