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Chilli Crab Recipe


2 mud crabs (or use Crayfish, Sand Crabs/Blue swimmers)
3 tablespoons oil
4 cloves of garlic – chopped
2 banana chillies – chopped or chilli flakes
2 tablespoons of chopped ginger
½ cup of tomato sauce
½ cup of sweet chilli sauce
200ml of water
3 tablespoons soy sauce
1 cup chopped green spring onion
1 cup of mixed Vietnamese mint leaves and coriander leaves
1 Tablespoon coriander stem – chopped
2 tablespoon fish sauce
1 – 2 tablespoons sugar
2 teaspoon of sea salt
15 cherry tomatoes cut in half


Freeze the crabs until they are asleep/dead (most humane way)
Remove the top head shell and discard
Remove the gills and clean out any excess muck (rinse very lightly and quickly)
Cut in half lengthways, then cut into 3 on each side using a cleaver
Crack the claws with the back of a knife or cleaver just so they open a bit to let the sauce in.
Heat oil in a wok
Add garlic, chilli, ginger and coriander root and cook until fragrant
Add the crabs and toss for 1 minute covering them in the above ingredients
Add tomato sauce, chilli sauce, water, hoi sin sauce, fish sauce, sugar and salt.
Stir to combine the ingredients, bring to the boil.
Cover and allow to simmer/steam for about 10 minutes
Add in the green onions, cherry tomatoes and herbs and mix for 30 seconds then serve with steamed jasmine rice.

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