Stir-fried crab with fried garlic, fish sauce and lime
Prep 20 mins
Cook 10 mins
Serves 4
Difficulty 2
4 blue swimmer crabs
2 tbsp neutral flavoured oil, such as olive oil
6 garlic cloves, thinly sliced on a mandolin
2 golden shallots, thinly sliced
50g butter
1-2 bird’s eye chillies, finely chopped
2 large pinches smoked chilli, or to taste
2 tbsp fish sauce
Lime wedges, to serve
Handful of coriander leaves, to serve
Crusty bread, fresh rice noodles or steamed rice, to serve
1. To prepare the crabs, lift the triangular flap underneath the belly and pull away to remove the top shell (discard). Remove and discard the gills and cut the crabs in half.
2. Heat oil in a large wok or wide sauté pan over medium heat until hot. Add garlic and shallots and stir constantly for 20-30 seconds, until the garlic and shallots are golden and crisp. Take care not to burn the garlic or it will become bitter. Quickly add butter and chilli and stir until melted (15 seconds). Add fish sauce, increase heat to high and add crabs. Cover with a lid and toss occasionally until crabs are cooked through (4-5 minutes).
3. Squeeze lime juice over crabs and scatter with coriander. Serve with crusty bread to mop up the juices, or with steamed rice, or with noodles tossed through the crab.
INGREDIENTS
METHOD
Recipe and image by Eatable.
