Crab Claws..Impressive!

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Make Crab Claws..Impressive!

Crab claws look particularly impressive as a starter, and once released, the delicate flesh works particularly well with the Asian flavors. Chilli, garlic, ginger, fish sauce and coriander add plenty of punch, and this recipe is quick and easy to throw together.

Stir-Fried Crab Claws with Spring Onion, Chilli and Garlic

Ingredients

Serves 4

Total time: 30 minutes

8 crab claws

1 red chilli

4 garlic clove

1 tsp root ginger, grated

3 oz of root ginger, sliced

3 tsp rice wine vinegar

2 tsp caster sugar

1 tsp sea salt

1 cup of vegetable oil

1 tsp chilli paste

4 tbsp of fish sauce

8 spring onions

1 handful of coriander leaves

salt

pepper

Directions

Bring a large pot of water to the boil. Drop in the crab claws and cook for 12 minutes. Remove from the boiling water and refresh in ice cold water.

Remove the crab claws from the water and place onto a chopping board. Break open the shell with the back of a large chefs knife and remove the flesh in the same way you would a lobster claw.

For the stir-fry sauce. Blend the chilli, garlic and 3 oz. of sliced ginger in a food processor until a rough paste is formed. Add the rice wine vinegar, sugar and salt and blend until combined.

In a large wok, heat the vegetable oil over a medium heat. Add the chilli paste and stir for 1-2 minutes. Add the grated ginger and crab claws, fish sauce and spring onions.

Toss all the ingredients thoroughly, reduce the heat and place a lid on top. Cook for 2-3 minutes making sure to shake the wok after each minute.

To serve, season with salt and pepper to taste and top with a garnish of sliced spring onions and coriander leaves.

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