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Home > Selector Magazine > Food > Tetsuya Wakuda's Thai chilli spanner crab (without shell)
Food

Tetsuya Wakuda's Thai chilli spanner crab (without shell)

Preparation time
Cooking time
Serves
4

INGREDIENTS

  • Olive oil
  • 1 clove garlic, sliced
  • 200g Queensland CEAS spanner crab meat (raw)
  • 1 tbsp ginger
  • 1 tsp spring onion
  • 1 coriander stalk, chopped
  • 60ml Thai sweet chilli sauce
  • 2 tbsp coconut milk
  • 6 leaves of basil
  • 1 tsp lime juice to taste
  • 1 tsp fish sauce to taste
  • 1 chilli, chopped
  • 1 shallot, sliced

METHOD

  1. Heat oil on high in pan with sliced garlic. Add crab meat, then toss, cooking quickly.
  2. Add ginger, spring onion, coriander stalk and sweet chilli sauce. Stir together.
  3. Add coconut milk and basil. Season with lime juice and fish sauce.
  4. Serve with sprinkle of fresh chopped chilli and shallot slices.
Food
Preparation time
Cooking time
Serves
4

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