Give this famous Chinese recipe a go at home. Buy the mud crab on the day as this is such a simple dish that it relies upon the best quality seafood. Serve as part of a shared meal.

Serves
4-6

Preparation

15min

Cooking

15min

Skill level

Mid
By
Average: 3.1 (21 votes)

Ingredients

  • 2 mud crabs
  • olive oil
  • 4-5 garlic cloves
  • 4 chillies, sliced (adjust for taste)
  • 1 tsp sugar
  • 1 pinch salt
  • 1 tbsp tomato sauce
  • 2 tsp oyster sauce

 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Clean and quarter the crabs, cracking the claws and other large pieces (cut the pointy end off the legs, removing above the last joint).

Heat the oil in a wok over medium heat, add the garlic and chilli and stir fry for a couple of minutes. Add the crab, sugar, salt, tomato sauce and oyster sauce, plus a little water.

Cover the wok and cook for 10 minutes or until the crab is cooked.