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Coconut Chili Crab

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“Another way to use those beautiful crabs we caught. Don't be put off by the seemingly long list of instructions and don't forget Aussie tablespoons are actually 4 teaspoons.”

Ingredients Nutrition


  1. Lift top hard shell from crabs and use fingers to scrape insides. Wash, then split in half.
  2. Heat the oil in a large wok over high heat then stir-fry the crab pieces in batches until they turn pinky red. Remove and set aside.
  3. In the same wok, stir fry garlic, ginger and chili for 1 minute.
  4. Add the juice, waer, sauces and paste and simmer for 2 minutes.
  5. Blend in the coconut cream.
  6. Bring to the boil then return the crab to the wok.
  7. Simmer covered, for 4-5 minutes, adding a little water if the sauce reduces too much.
  8. Stir in the coriander and onions, then serve at once over steamed rice.

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