Chilli Crab

Tessa's spicy chilli crab was too hot for George to handle, but it didn't stop the judges' wanting more

Recipe by: Tessa Boersma - Contestant

Serves: 4


Herb Salad Garnish:

Chilli Paste:

Chilli Mud Crab:

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  1. For Herb Salad Garnish, combine the ingredients and set aside in the fridge.
  2. For the Chilli Paste, place ingredients into a small food processor and process to a coarse paste. Set aside.
  3. For the Chilli Crab, bring a large saucepan of salted water to the boil and prepare an ice bath in a large bowl.
  4. Place the tamarind into a small bowl and cover with 300ml hot water. Break up with a fork then pass through a fine sieve and reserve 1 cup of tamarind water.
  5. Remove the claws from the crabs and cut the remainder of each crab into 4 portions.
  6. Cook the crab claws in the boiling water for 3 minutes. Remove from water and plunge into ice water to cool for 1 minute.
  7. Using a cleaver, partially break each claw, taking care to remove any shell fragments. Set claws aside with the remainder of the crab.
  8. Place a large wok over medium high heat. Add the oil and Chilli Paste and cook until lightly golden and fragrant, about 4-5 minutes. Add all of the crab, cover with a lid and cook for 10 minutes.
  9. Remove the lid, add the remaining ingredients and the tamarind water and cook until the crab is cooked through, a further 5 minutes.
  10. Remove the crab and place onto serving plate.
  11. Continue to simmer the sauce until reduced and thickened. Pour sauce over the crab pieces and garnish with the Herb Salad.
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