Garlic and Chilli King Crab with Steamed Rice

A flavorful crab stir-fry featuring home-made sweet chilli sauce, shredded ginger, and bird's-eye chillies served with fluffy basmati rice.

Dinner Seafood Spicy Stir-Fry Crab

Estimated Nutrition

Calories

635.6

kcal / serving

2542.4 kcal total

Carbs

110.3g

per serving

441.2 g total

Fat

6.2g

per serving

24.6 g total

Protein

34.7g

per serving

138.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

for sauce

tbsp

Caster Sugar

for crab mixture

CondimentsSauces

125

tbsp

GrainsCereals

350

Basmati Rice

NutsSeeds

clove

Garlic

finely sliced

tsp

Sea Salt

clove

Garlic

chopped

tbsp

Coriander

fresh, chopped

OilsFats

tbsp

Vegetable Oil

Other

piece

Banana Leaf

cut in half and softened

Seafood

500

Crab Claws

cooked, lightly crushed

Vegetables

piece

Red Chilli

finely sliced

Ginger

finely shredded

piece

Red Bird's-Eye Chilli

finely chopped

Method

Cover rice with a lid and let rest for 20 minutes.

Serve crab and rice on softened banana leaves garnished with coriander.

Add crab and simmer for 3-4 minutes until the sauce thickens and crab is heated.

Add sauce mixture to the wok and bring to a boil.

Boil 500ml water with rice and salt, then simmer on low heat until water is absorbed.

Simmer garlic and chilli sauce ingredients with 30ml water until sugar dissolves.

Whisk tomato, garlic and chilli, hoisin, and fish sauces with sugar and 75ml water.

Stir fry ginger, garlic, and bird's-eye chillies in hot oil for two minutes.