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half covered. Place the lid on the frying
pan and cook, covered for 1 minute.
Remove lid and cook, uncovered, until all
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 electric frypan on heat 8. Add
whites of onions, garlic, chilli and ginger
to pan and cook, stirring, until fragrant.
4. Reduce heat to 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 slice green onions.
6. Serve with steamed jasmine rice.
Frypan Recipes continued