Serves:2
Preparation time:40 minutes
Difficulty:Medium
Ingredients:
- 1 large mud crab 1-1.5 kilos or 3 large blue swimmer crabs, cleaned and cut in 4 pieces each with shells cracked with the back of a cleaver
- 4 tbsp. neutral oil
- 50g butter
- 4 cloves garlic, crushed or very finely chopped
- 1 thumb ginger, grated
- 1 medium green chilli, very finely sliced or diced-more to taste
- 2 tbsp. Chang’s Oyster Sauce
- 1 tbsp. Chang’s Light Soy Sauce
- 1 tbsp. Chang’s Dark Soy Sauce
- 1 tsp. sugar
- 1 heaped tbsp. freshly ground black pepper
- 1 cup coriander leaves
- I packet of Chang’s Long Life Noodles
Method:
- Heat a wok that has a lid and add the oil, and then the crab. You might have to cook the crab in a couple of batches.
- Stir fry until the shells turn orange and don’t worry that the meat inside isn’t cooked.
- Remove the crab to a bowl and drain away all but one tablespoon of oil.
- Add the butter as when melted add the garlic, ginger and chilli. Cook until it becomes aromatic then add the oyster and soy sauces, and the sugar.
- Return the crab to the wok and stir to coat with the sauce then sprinkle over the pepper, stirring again to coat. Bring to the boil then reduce to a gentle simmer and place the lid on the wok, simmering for 5-10 minutes depending on the size of the crabs, until the meat is opaque.
- Cook the noodles as per the instructions on pack and drain then transfer to a platter, ladling the crab and all the sauce on top. For a gluten free alternative, service with rice or Chang’s Vermicelli Noodles.
- Scatter the coriander leaves on top of the crab and serve immediately with finger bowls for the mess.
