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–+ servings

Sri Lankan Chilli Crab

Chef Priyantha
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Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Asian
Servings 2 servings

Ingredients
 
 

  • 1 live mud crab
  • 2 tbsp red onion
  • 1 tbsp garlic cloves
  • 1-1 ½ tbsp chili flakes
  • 200 ml chilli stock
  • 2 tbsp oyster sauce
  • 2 tbsp Thai sweet chili sauce
  • 2 tbsp chili garlic sauce
  • extra virgin olive oil
  • 1 tbsp corn flour

The chili stock:

  • 100 g whole dried red chilies
  • 2 liter water

For serving:

  • spring onions
  • french bread

Instructions
 

For the chili stock:

  • Bring water to boil with the dried chili.
  • Reduce to 1 liter (4 ¼ cups).
  • Set aside.
  • When cooled and infused sufficiently, strain and keep as mise en place.

Instructions for chili crab:

  • In a generous amount of extra virgin olive oil sauté 2 tbsp of onion and 1 tbsp of garlic.
  • When the onion and garlic start to become translucent, add in the chili flakes.
  • Add in the crabs and wok-fry for approximately two minutes.
  • Pour in the 200 ml (1 cup) chili stock mixture and cook with the crabs for approximately 2-3minutes till the crab is cooked.
  • Season with the oyster sauce, sweet Thai chili sauce, and chili garlic sauce.
  • Add in the corn flour (mixed with water) to thicken the sauce.
  • Decorate with some chopped spring onion as garnish on the top.
  • Serve with French bread (for dipping in the sauce).

Notes

Chili Crab by Chef Priyantha
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