- 2x Large Crabs
- 1x Cup of Ginger (finely chopped)
- ½ Cup Corn Flour
- 3x Spring Onions (sliced lengthwise)
- 1x Whole Garlic (crushed and chopped)
- 4x Green or Red Chillies
- ½ Pint of Fish or Lobster Stock
- ⅓ Cup Oyster Sauce
- 2x Tbsp Light Soy Sauce
- ½ Lemon
Let’s get started...
Cantonese Chilli Crab
We suggest serving with fried egg noodles or plain rice and cold cold beer.
Take the raw crabs and chop them up into 6 or 7 large pieces shell and all, being careful to remove the dead man’s fingers. Dust with corn flour.
Bring the oil to full temperature and deep fry the crab for 3 minutes before removing (note: the cornflower batter must not go brown.)
Take a wok (or similar) and add 2 tablespoons of sunflower oil and 1 tablespoon of sesame oil. Throw in the garlic and fry until light golden brown. Then add the ginger and chillies, stirring all the time for 3 or 4 minutes.
Add the fish or lobster stock, then the oyster sauce, 2 tablespoons of light soy sauce and a squeeze in the lemon juice. Bring to the boil.
Add the crab and stir fry until it takes on a gloopy sticky texture.
Throw on the top the spring onions.