Entree: Australia – Queensland Coast – Queensland Mud Crab (Fresh whole mud crab cooked in a savory-spicy Queensland-style chili and tomato sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 2 live mud crabs, about 2.5 lb (1.1 kg) each, cleaned and halved (see note)
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 g) fresh ginger, minced
- 4 cloves garlic, minced
- 2 shallots, thinly sliced (about 2 oz/60 g)
- 2 red chilies (bird's eye or long red), finely chopped
- 1/2 cup (120 ml) tomato passata or crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 3 tbsp (45 ml) sweet chili sauce
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 g) brown sugar
- 1/2 cup (120 ml) water or light seafood stock
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water to form a slurry
- 1 large egg, lightly beaten
- Chopped fresh cilantro or spring onions for garnish
- Lime wedges for serving

Instructions

1. Prepare the crab: if live, humanely dispatch and rinse well. Crack the claws and cut each crab in half lengthwise so sauce can penetrate; remove gills and stomach sac. Pat dry.
2. In a large wok or heavy skillet, heat the vegetable oil over medium-high heat. Add shallots, garlic and ginger and stir-fry until fragrant and starting to color, about 1–2 minutes.
3. Add the chopped chilies, tomato paste and passata and stir-fry 1–2 minutes to cook the tomato. Stir in sweet chili sauce, fish sauce, oyster sauce, soy sauce, brown sugar and water or stock. Bring the sauce to a gentle simmer and taste for balance; adjust sweetness or salt.
4. Add the crab pieces to the wok, tossing to coat in the sauce. Cover and simmer over medium heat for 6–8 minutes, turning once, until the crab is cooked through and meat turns opaque.
5. Remove the lid and stir in the cornstarch slurry to thicken the sauce; simmer 1–2 minutes until glossy. Slowly drizzle the beaten egg into the sauce while stirring to create a silky finish.
6. Toss the crab gently to coat, remove from heat, garnish with chopped cilantro or spring onions and serve immediately with lime wedges and steamed rice or crusty bread.