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Chilli Mud Crab

Chilli mud crab

Preparation time
Cooking time


  • 4 mud crabs
  • 6 tbsp extra virgin olive oil
  • 8 cloves of garlic, chopped
  • 4 banana chillies, chopped
  • 4 tbsp ginger, julienne
  • 1 cup tomato sauce
  • ½ cup sweet chilli sauce or linghams chilli sauce
  • 1½ cups water or chicken stock
  • 6 tbsp hoi sin sauce
  • 1 cup chopped green spring onion
  • 1 cup mixed Vietnamese mint leaves, coriander leaves and normal mint leaves
  • 2 tbsp coriander root, chopped
  • 2 tbsp fish sauce
  • 1–2 tbsp sugar
  • 2 tsp sea salt
  • 30 cherry tomatoes cut in half


  1. Freeze the crabs until they are dead.
  2. Remove the top head shell and discard.
  3. Remove the gills (or dead man’s fingers as they are also known).
  4. Clean out any excess muck (rinse very lightly and quickly).
  5. Cut in half lengthways, then cut into 3 on each side using a cleaver.
  6. Crack the claws with the back of a knife or cleaver just so they open a bit to let the sauce in.
  7. Heat oil in a wok.
  8. Add garlic, chilli, ginger and coriander root and cook until fragrant.
  9. Add the crabs and toss for 1 minute.
  10. Add tomato sauce, chilli sauce, water, hoi sin sauce, fish sauce, sugar and salt.
  11. Stir to combine the ingredients, bring to the boil.
  12. Cover and allow to simmer/steam for about 10 minutes.
  13. Add in the green onions, cherry tomatoes and herbs and serve with steamed jasmine rice, crab crackers, crab pickers, finger bowls and bibs.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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