Chinese Style Chilli Crab & Indigenous Greens

Elena Duggan

Ingredients:

Crab and Chili

  • 1.5kg Blue Swimmer crabs
  • 50g Peanut oil
  • 25g Salted black beans
  • 15g Ginger, peeled, and finely diced
  • 1clove Garlic, peeled, and finely diced
  • 1med Red onion, finely sliced
  • 2lge Red chilies, deseeded and finely diced
  • 2 Birds eye chilies, deseeded and finely diced
  • 75g Chinese wine
  • 25g Sesame oil
  • 25g Chinese black vinegar
  • 25g Tamari (GF soy sauce)
  • 25g Stevia Monkfruit

Vegetables

  • 15g Peanut oil
  • 15g Sesame oil
  • 2lge Red chilies, deseeded and finely diced
  • 2cloves Garlic, finely diced
  • 150g Saltbush leaves
  • 250g Mixed Indigenous greens such as warrigal, crystal ice plant, karkalla, samphire – leaves only
  • 100g Liquid stock
  • 15g Tamari
  • Salt, to taste

Method:

Preparing the Crab

  1. To kill the crabs humanely, place them in the freezer for 2 hours.
  2. Meanwhile, bring a large pot of water to a boil over high heat.
  3. Once the crabs are no longer moving, plunge them into the boiling water for about 60 seconds or just until the shells begin to turn red. Remove the crabs from the water and set them on a baking sheet to cool.
  4. Remove the top shell from each crab body and clean the insides with your fingers.
  5. Using a large sharp knife cut the main body of each crab into 4 pieces.

Cooking the Crab

  1. Place a large wok over high heat. When it is hot, pour the peanut oil into the wok.
  2. Add the black beans, ginger, garlic, onion, chilies, and stir for 30 seconds, or until fragrant.
  3. Add all the crab pieces, and stir for 5 minutes.
  4. Add the Chinese rice wine and stir for 3 minutes, or until the wine is reduced by half.
  5. Combine the sesame oil, vinegar, tamari, and stevia in a small bowl, and drizzle the mixture over the crabs.
  6. Toss to combine and cook for 2 minutes, or until the crab is just cooked through, set aside.

Vegetables

  1. To stir-fry the greens, place the peanut oil and sesame oil in a wok set over high heat.
  2. Add chili and garlic and stir-fry for one minute or until just fragrant.
  3. Add saltbush and greens along with tamari and chicken stock and stir-fry for 2 minutes or until greens wilt.
  4. Return crab and sauce to wok and toss well to combine. Season to taste. Serve immediately.

Similar Recipes

Scrambled Eggs with Soda

Scrambled Eggs with Soda

Ingredients: Serves 4 12 eggs, best quality you can afford 150ml sparkling water 2 tablespoons freshly grated parmesan Sea salt and freshly cracked pepper 20g butter 4 thick slices of sourdough, toasted/charred Method: Mix together the eggs, sparkling water, parmesan...

Mushroom, Olive & Ricotta Fusilli

Mushroom, Olive & Ricotta Fusilli

Ingredients: Serves 4 500gm field mushroom finely chopped 2 cups green olives 1/4 bunch mint 1/4 bunch flat-leaf parsley 100gm ricotta cheese fresh Lemon juice and zest 1 clove of garlic 2 fresh red chillies Olive oil 1-cup thick cream 100gm Parmesan cheese Method: In...

Sweet Tooth Salad with Green Beans

Sweet Tooth Salad with Green Beans

Ingredients: Serves 2 Salad 1/8 Australian Kent pumpkin, skin on 1 tsp Australian extra virgin olive oil Pinch sea salt Cracked black pepper 4 Australian Jerusalem artichokes Handful Australian green beans 4 Australian prunes ¼ cup Australian pecans 2 tbsp goats...

Sticky BBQ Pork Belly

Sticky BBQ Pork Belly

Ingredients: 1.5kg Pork belly strips or ribs Marinade 5 tbsp ABC Sweet Soy Sauce (Kecap Manis) 1 Lime (zested & juiced) 1 Red chilli (chopped) 20g Palm sugar 1 tsp Yeo’s Pure Sesame oil 2 tsp Lemongrass (finely chopped) 1 tbsp Oil Method: Blend all the marinade...

Pepper Steak and Blue Cheese Pie

Pepper Steak and Blue Cheese Pie

Ingredients: 1kg of chuck, flank, shin or brisket trimmed and cut into 3cm cubes 2 clove of garlic 1 small bunch of thyme 1 tspn of black peppercorns 500ml Guinness or dark ale 8 shallots peeled 1 tbsp vegemite 500gm bought puff pastry 100gm Stilton blue cheese or...

Korean BBQ Pork

Korean BBQ Pork

Ingredients: 4-6 streaky pork belly cutlets, skin removed, cutlets cut into strips 5 cm thick Marinade 2 onions, finely chopped 10 garlic cloves, crushed 2 cm piece fresh ginger, finely chopped 250 ml (1 cup) kochujang
 (Korean chilli paste) 4 tablespoons sugar 2...

Print Friendly, PDF & Email