Ingredients
Serves 2
1 large mud crab
Oil for frying
2 tablespoons peanut oil
2 shallots, finely sliced
2 cloves garlic, chopped
1 x 2cm knob ginger, grated
2 tablespoons dried shrimps
4 tablespoons chilli jam
6 birdseye chilli, sliced
2 tablespoon soy sauce
2 tablespoon oyster sauce
200ml fish stock or water
2 spring onions, sliced, for garnish
½ cup coriander, chopped, for garnish
Method
Clean the crabs and remove the 'dead mans fingers'. Cut the crabs in quarters. Smash the large claws with the back of a knife to expose the meat.
Heat some oil in a wok and shallow fry the crab pieces for 2-3 minutes to half cook them. Remove and drain. Discard the oil.
In a clean wok heat the peanut oil and fry the shallots, garlic and ginger. Add the crab pieces and stir.
Add the shrimps, chilli jam, chilli, soy sauce, oyster sauce and stock, cook for a further 3-4 minutes.
Serve on a large platter garnished with the chopped herbs.