Pan-fried Whole Crab with Chilli Paste

Succulent crab stir-fried in a fragrant coconut and chilli sauce, balanced with lime, palm sugar, and fresh Thai basil.

Seafood Dairy Free Spicy Gluten Free Crab

Estimated Nutrition

Calories

410.1

kcal / serving

1640.4 kcal total

Carbs

6.6g

per serving

26.2 g total

Fat

30.7g

per serving

122.8 g total

Protein

28.1g

per serving

112.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

serving

Palm Sugar

to taste

CondimentsSauces

serving

Fish Sauce

to taste

Dairy

tbsp

Coconut Cream

Liquids

200

Coconut Milk

serving

Lime Juice

to taste

NutsSeeds

piece

Kaffir Lime Leaf

fine julienne

bunch

Thai Basil

picked leaves

OilsFats

300

Vegetable Oil

for frying

Seafood

Crab

whole, cooked

Method

Heat the vegetable oil to 180°C in a large wok.

Stir-fry the crabmeat for 2 minutes then drain on kitchen paper.

Remove the claws, halve the body, and crack the claw shells with a cleaver.

In a clean wok, boil the coconut cream until the fats separate.

Add coconut milk, bring to a boil, then simmer the crab in the sauce for 6 minutes.

Pull off the top shell of the crab, discard the lungs, and wash well.

Fry the chilli paste and lime leaves in the cream until fragrant.

Caramelise the palm sugar in the mixture and stir in the fish sauce.

Finish the dish by stirring in the Thai basil and lime juice.