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.






Skill level

Average: 3 (31 votes)


  • 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.


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.