Sri Lankan Chilli Crab
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
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