It’s taken 20 years of experimenting to create and refine this recipe for chilli mud crab.
2 tbsp rice wine vinegar
3 tbsp soy sauce
Spicy tomato sauce
2 onions, chopped
Red chillies, finely chopped
Fresh ginger, grated
3 tbsp brown sugar
2 cleaned green (uncooked) mud crabs
Coat the crab pieces with flour.
Heat a little canola oil into the wok. Cook the crab one piece at a time, as cooking times will differ according to each piece’s size.
Once all the crab pieces are cooked, place to one side. Add the onion, chillies, ginger and garlic and cook until soft.
Add the soy sauce and rice wine.
Combine the spicy tomato sauce to the wok and a spoonful of the chilli jam.
Mix in the brown sugar and one cup of water and heat through.
Return the crabs to the wok and cook with the lid on. Serve buffet style.Reads: 655