- serves 1-2 people
- preparation 15 minutes
- cooking 10 minutes
- difficulty Mid level
Ingredients
- 1 mud crab, cleaned
- 1 cup water
Sweet and Sour Sauce
- ¼ red capsicum, sliced
- ¼ green capsicum, sliced
- ½ small white onion, thinly sliced
- ¼ cup sweet chilli sauce
- ⅓ cup chilli sauce
- ⅓ cup Asian greens, chopped
- 1 lemon wedge
Instructions
1. Using a large knife break the crab into pieces, removing the legs.
2. Place a cake rack into a wok with the cup of water. Arrange the crab on the rack, ensuring it is not over crowded so that the steam can evenly move through the crab. Loosely cover the crab with foil, place a lid over the crab and steam for 8 minutes.
3. Meanwhile, prepare the sauce. Fry capsicum and onion until soft. Add chilli sauces and stir to heat through. Add Asian greens, stir until the greens have slightly softened then remove from heat. Squeeze over the juice of the lemon wedge and stir through.
4. Arrange the cooked crab with the chilli sauce to serve.
Former Masterchef contestant Rachael Ciesiolka runs Rachael’s Seafood Shack at Fishermans Wharf, Darwin, and also provides catering and cooking demonstrations through Rachael’s Cooks Night Off
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.
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