Blood lime and chilli mud crab
SERVES 4 // PREP TIME 25 MINS // COOK 30 MINS
This vibrant remake of the classic Singapore chilli mud crab calls on Australian blood lime for the sweet and sour hit. It’s best eaten outside, with sleeves rolled up, in a drippy, finger-licking mess. Serve with damper to soak up the excess sauce.
1 tbsp cornflour
80 ml (⅓ cup) vegetable oil
2 live mud crabs (1kg each), killed humanely, cleaned, quartered, shells cracked (see note)
35 gm ginger, finely chopped
3 garlic cloves, finely chopped
200 gm diced tomatoes
1 tbsp caster sugar Mixed sea succulents and damper (see recipe, right), to serve
BLOOD LIME AND CHILLI PASTE
100 gm each Massaman and chilli paste with soybean oil (see note)
5 long red chillies, finely chopped
2 frozen blood limes, thawed, sliced, plus extra slices, to serve
285 gm piquillo peppers in a jar, drained
1 onion, finely chopped
1 Whisk cornflour and 560ml water in a bowl to combine; set aside. For chilli paste, place ingredients in a blender and blend to a paste; set aside.
Heat oil in a large heavy-based saucepan over medium-high heat. Cook crab, in batches, turning frequently, until starting to colour (3-5 minutes). Remove crab with a slotted spoon
