Crab is one of the tastiest types of seafood there is – use the claws in this easy, spicy-sweet stir fry.
Ingredients
- For the chilli crab
-
- 1 tbsp
vegetable oil - 5cm/2in piece
ginger, finely shredded - 3
cloves garlic, chopped - 3 red bird’s-eye
chillies, seeds removed finely chopped - 125ml/4fl oz
tomato sauce - 75ml/3fl oz sweet
chilli sauce - 75ml/3fl oz
hoisin sauce - 3 tbsp
fish sauce (nam pla) - 1 tbsp
caster sugar - 500g/1lb king
crab claws, cooked
- 1 tbsp
- For the egg fried rice
-
- 2 tbsp ground
nut oil - 200g/7oz
basmati rice, cooked and cooled - 2 large
eggs, lightly beaten - 2 tsp
sesame oil - 4
spring onions, finely sliced - 3 tbsp finely chopped
coriander leaves
- 2 tbsp ground
Preparation method
-
For the chilli crab, heat a wok until hot and add the vegetable oil, ginger, garlic and chillies and stir fry for two minutes.
-
Whisk the tomato, sweet chilli, hoisin and fish sauces together then whisk in 75ml/3floz water and the sugar.
-
Add to the wok and bring to the boil.
-
Add the crab claws then reduce the heat and simmer for 3-4 minutes until the sauce has thickened slightly and the crab is hot through.
-
For the egg fried rice, heat a wok until hot, add the oil and cooked rice and stir fry for 2-3 minutes until hot through.
-
Place the eggs and sesame oil into a bowl and mix with a fork.
-
Add the eggs to the rice and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry.
-
Season with salt and pepper and stir-fry for two minutes more then stir in the spring onions and coriander.
-
To serve, spoon the rice onto the plate and pile the crab claws alongside.
James Martin recipes from Saturday Kitchen
Less than 30 mins preparation time
Less than 10 mins cooking time
Serves 4
