A delightfully tasty experience!
Mud Crab, Kaffir Lime Leaves, Fish Sauce, Sesame Oil, Garlic, Chilli, Ginger, Coriander (roots & stems included), Lime, Homemade Tomato Sauce, Palm Sugar, Salt, Pepper, extra chilli to garnish, Lime wedges to garnish, Coriander leaves to garnish, Chopped shallots to garnish.
Steam Mud Crab for approximately 10 -15 minutes, dependent on size.
Whilst crab is steaming, & using a mortar & pestle, grind washed Coriander roots & stems, ginger, chilli, garlic, kaffir lime leaves into a paste.
Cut 1-2 limes in half & squeeze out juice into a cup & set aside.
Slice extra chilli on a diagonal slope & set aside.
Grab a handful of coriander leaves & set aside.
Remove crab from steamer & start to dissect, removing head shell first & setting aside, then removing all inedible offal from crab. Cut crab into four segments & place in a stainless steel bowl together with all juices that came out of crab. Don't forget to crack those nippers over the bowl! Wash out the head shell & set aside with garnishes.
Heat sesame oil in a wok until smoking hot. Add paste & moving quickly, stir fry until fragrant, than add crab pieces along with all the juices from crab, ensuring that you keep things on the move the entire time. Add homemade tomato sauce, fish sauce, palm sugar & lime juice , stir well & cover for a few minutes.
Remove crab in pieces & stack into a bowl, ensuring those nippers are on display. Pour sauce over the crab, top with shell head, sprinkle over chopped fresh chillis, shallots, coriander leaves, & add lime wedges. Serve immediately with a warmed crusty ciabatta & an ice cold beer!
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