step by step guide to make speedy Wok-fried mud crab claws with tamarind, galangal & chilli bean paste

How are you doing? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Wok-fried mud crab claws with tamarind, galangal & chilli bean paste. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Table of Contents

Ingredients

  • 2 fresh mud crabs (see note)
  • 2-3 blue swimmer crabs (see note), cooked
  • 1/3 cup (80ml) olive oil
  • 4 garlic cloves, finely sliced
  • 1-2 long red chillies, finely sliced
  • 2 spring onions, finely sliced
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons tamarind concentrate (see note)
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon chilli garlic sauce (see note)
  • 2-3cm piece galangal (see note), peeled, grated
  • Handful pickled green chillies or banana peppers
  • Handful fresh coriander leaves, roughly chopped

Method

  • Step 1
    Place the mud crab in the freezer for 30-40 minutes until asleep, then plunge quickly into a large pot of heavily salted boiling water. You may need two pots.
  • Step 2
    Cook mud crabs for 20-25 minutes, then plunge them into a large bowl of iced water. Remove the claws and legs, and crack them gently. Set aside. Remove shell from the body of the crab, then extract the crab meat, placing it in a bowl. Extract the crab meat from the cooked blue swimmer crabs in the same way.
  • Step 3
    Heat the olive oil in a wok over medium heat. When oil is hot, add the garlic and cook for 5 minutes before adding half the sliced chillies and half the sliced spring onions. Cook for a further 2-3 minutes.
  • Step 4
    Add the red wine vinegar, tamarind concentrate, Thai fish sauce, soy sauce, chilli garlic sauce, 1 cup (250ml) water and grated galangal. Simmer along with the garlic and spring onion for a further 2 minutes to infuse flavours before adding the loose crab meat and the crab claws/legs. Cook for a further 6-8 minutes, tossing often.
  • Step 5
    Transfer to a large serving dish and scatter with remaining thinly sliced red chilli and spring onion, and the pickled green chillies or banana chilli, and chopped coriander.

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