Stir-fried crab with fried garlic, fish sauce and lime

Prep 20 mins

Cook 10 mins

Serves 4

Difficulty 2

Fish sauce, fried garlic and butter is a heavenly combination, and chilli gives this dish the little kick it needs. Serve this dish with a salad and crusty bread, or add some softened fresh rice noodles to the pan to soak up the juices and collect all the crab meat.

4 blue swimmer crabs

2 tbsp neutral flavoured oil, such as olive oil

6 garlic cloves, thinly sliced on a mandolin

2 golden shallots, thinly sliced

50g butter

1-2 bird’s eye chillies, finely chopped

2 large pinches smoked chilli, or to taste

2 tbsp fish sauce

Lime wedges, to serve

Handful of coriander leaves, to serve

Crusty bread, fresh rice noodles or steamed rice, to serve

1. To prepare the crabs, lift the triangular flap underneath the belly and pull away to remove the top shell (discard). Remove and discard the gills and cut the crabs in half. 

2. Heat oil in a large wok or wide sauté pan over medium heat until hot. Add garlic and shallots and stir constantly for 20-30 seconds, until the garlic and shallots are golden and crisp. Take care not to burn the garlic or it will become bitter. Quickly add butter and chilli and stir until melted (15 seconds). Add fish sauce, increase heat to high and add crabs. Cover with a lid and toss occasionally until crabs are cooked through (4-5 minutes). 

3. Squeeze lime juice over crabs and scatter with coriander. Serve with crusty bread to mop up the juices, or with steamed rice, or with noodles tossed through the crab.



Recipe and image by Eatable.

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