Chilli crab served on coconut noodles

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By: Ching-He Huang From: Good Food Live

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This recipe is classed as intermediate

Rating 2.33 / 5 (15 votes)

Prep time:
10 min
Cook time:
10 min

For a rich seafood dish try Ching He-Huang's recipe for deliciously piquant crab served with coconut-flavoured noodles


1. First prepare the chilli crab sauce. Place the water, ketchup, soy sauce, sugar and cornflour into a bowl and mix well.

2. Heat a wok and add in the vegetable oil. Add in the garlic, ginger and chillies and stir-fry for 30 seconds.

3. Add the raw crabs to the wok and stir-fry for a further 2-3 minutes until the crab turns red in colour.

4.Stir in the sauce and cook for 1 minute, then add the water, lime juice, spring onion and coriander. Cover and set aside.

5. To make the coconut noodles, heat a wok and add in the vegetable oil. Add in the chopped garlic and ginger and stir-fry for 30 seconds.

6. Add the coconut milk and shrimp paste, then the chilli, dried chillies, spring onion and coriander. Cook, stirring, for 1 minute.

7. Add the noodles and cook for a further 30 seconds to allow the noodles to absorb the sauce.

8. To serve, place the chilli crab on top of the coconut noodles.


  • 4 tbsp vegetable oil
  • 6 large cloves garlic, chopped
  • 2 tbsp ginger, chopped
  • 3 red chillies, chopped
  • 300 g raw small crab, chopped in halves
  • 150 ml water
  • 1 tbsp fresh lime juice
  • 2 spring onions, sliced lengthways
  • 4 tbsp sprigs coriander

For the chilli crab sauce:

  • 240 ml water
  • 5 tbsp tomato ketchup
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 2 tsp cornflour

For the coconut noodles:

  • 1 tbsp vegetable oil
  • 2 clove garlic, chopped
  • 1 tsp ginger, chopped
  • 200 ml coconut milk
  • 1 tbsp shrimp paste
  • 1 red chilli, chopped
  • 1/2 tsp dried chillies
  • 1 spring onion, sliced lengthways
  • 4 tbsp coriander, chopped
  • 400 g yellow shi noodles, cooked and drained

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