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.
- 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
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.