Curried Crab Recipes

Ingredients :

700 g

1 tablespoon

2

5 tablespoons

1 tablespoon

1 tablespoon

1 teaspoon

1

225 g

cooked large crab claws, thawed and dried, if frozen

sunflower oil

cloves garlic, thinly sliced

Chinese Vegetable Stock

Madras curry paste

light soy sauce

brown sugar

green pepper, thinly sliced

small broccoli florets

1. Wrap the end of a rolling pin in cling film and tap the main part of the crab claws until shell cracks, leaving pincers intact.
2. Peel away hard shell to expose crab flesh, leaving shell on pincers.
3. Heat oil in a wok and stir fry crab and garlic for 1-2 minutes or until crab is lightly browned.
4. Drain on absorbent kitchen paper and set aside.
5. Mix together tock, curry paste, soy sauce and brown sugar and add to wok with green pepper and broccoli.
6. Simmer for 5 minutes, stirring occasionally.
7. Return crab and garlic to wok and simmer for 2-3 minutes, stirring to coat crab with sauce.
8. Serve immediately with rice, vegetables and lemon wedges.

Serves 4

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