METHOD

Port Douglas & Mossman Gazette - - SPORT -

Place the crabs in the freezer for about one hour to put them to “sleep”. To clean the crabs, lift the flap on the un­der­side and pull off the top shell. Re­move and dis­card the grey, spongy, fin­ger-like gills. Rinse the crabs quickly un­der cold water to get rid of any gunk. Use a heavy knife or cleaver to cut each crab in half length­wise, then cut each half into thirds. Use the back of the knife to crack the claws and legs to let the sauce seep in while they cook. Place the tomato sauce, sugar, fish sauce, tamarind, rice wine and 60ml (¼ cup) water in a bowl. Stir to com­bine. Heat the oil in a large wok over high heat. Add the gar­lic and chilli and fry for about 30 sec­onds. Add the crab pieces and give ev­ery­thing a bit of a mix. Add the tomato sauce mix­ture and toss the crabs around to coat them well. Cover with a lid, re­duce the heat to low and cook for about five min­utes. Re­move lid and shake crabs around, then re­place lid and cook for an­other five min­utes or un­til the shells turn or­ange and the meat is cooked through. Pile the crabs and sauce into a large serv­ing bowl and scat­ter over the co­rian­der. Serve with lots of nap­kins and small bowls of water with lemon wedges to clean sticky fin­gers.

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