blood lime and chilli mud crab
yummy
Popular Recipes
Blood lime and chilli mud crab
This vibrant remake of the classic Singapore chilli mud crab calls on Australian blood lime for the sweet and sour hit. It’s best eaten outside, with sleeves rolled up, in a drippy, finger-licking mess. Serve with damper to soak up the excess sauce.
Ingredients
- 1 tbsp cornflour
- 80 ml (⅓ cup) vegetable oil
- 1 live mud crabs (1kg each), killed humanely, cleaned, quartered, shells cracked (see note)
- 35 gm ginger, finely chopped
- 3 garlic cloves, finely chopped
- 200 gm diced tomatoes
- 1 tbsp caster sugar
- Mixed sea succulents, to serve
- Damper, to serve
- 100 gm Massaman paste
- 100 gm Chilli paste with soybean oil
- 5 long red chillies, finely chopped
- 2 frozen blood limes, thawed, sliced, plus extra slices, to serve
- 285 gm piquillo peppers in a jar, drained
- 1 onion, finely chopped
Direction
- Whisk cornflour and 560ml water in a bowl to combine; set aside. For chilli paste, place ingredients in a blender and blend to a paste; set aside.
- Heat oil in a large heavy-based saucepan over medium-high heat. Cook crab, in batches, turning frequently, until starting to colour (3-5 minutes). Remove crab with a slotted spoon and set aside.
- Add chilli paste, ginger and garlic to pan; cook until fragrant (2-3 minutes). Stir in tomato, sugar and cornflour mixture and bring to the boil (5-6 minutes). Return crab to pan; cook partially covered with a lid, turning crab occasionally until cooked through (15-20 minutes). Season and top with sea succulents and blood limes. Serve with damper on the side.