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the water has evaporated. Remove from
pan, repeat with remaining dumplings.
Note: The water should be simmering
the whole time. If this does not happen
increase the heat.
5. Serve with dipping sauce.
Chilli Crab Serves 4
6 raw blue swimmer crabs
3 green onions
2 tablespoons peanut oil
3 cloves garlic, chopped
1 large red chilli, chopped
3 teaspoons grated fresh ginger
¹/
³
cup tomato sauce
¹/
³
cup sweet chilli sauce – smooth paste
variety
1 tablespoon oyster sauce
1 tablespoon fish sauce
½ cup chicken stock
1 tablespoon grated palm sugar
Steamed jasmine rice, to serve
1. Remove flap from the undersides of crabs
then flip crab over. Place your thumb
under the shell between the two back legs
and slowly pull the shell away from the
body. Discard. Remove the feather like gills
and front feelers and discard. Carefully
rinse the crab if needed – do not put under
running water. Using a sharp knife cut the
body in half. Then cut between the smaller
legs to make 4 pieces. Crack the large
nippers with crab crackers; this will help
the heat get into the shell.
2. Slice green onions and separate the green
ends from the white; set aside.
3. Heat oil in frypan on setting 8. Add whites
of onions, garlic, chilli and ginger to pan
and cook, stirring, until fragrant.
4. Reduce heat to setting 6 and add crabs.
Combine remaining ingredients and pour
over crabs. Stir crabs gently to coat then
cook, covered, stirring occasionally for
about 15 minutes or until the crabs have
gone a deep orange colour and are just
cooked through.
Tip: A good way to see if the crabs are
cooked is to check the joint on the large
nipper. When these have changed colour
your crabs should be cooked through.
5. Remove crabs from pan onto a large
serving platter and spoon over sauce from
pan. Sprinkle with sliced green onions.
6. Serve with steamed jasmine rice.
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