
Ching He-Huang
from
Good Food Live
For a rich seafood dish try Ching He-Huang's recipe for deliciously piquant crab served with coconut-flavoured noodles
For a rich seafood dish try Ching He-Huang's recipe for deliciously piquant crab served with coconut-flavoured noodles
Chilli crab served on coconut noodles
Method
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.
Prep:
10 min
Cook: 10 min
Cook: 10 min
Ingredients
4 tbsp vegetable oil6 large garlic cloves, chopped
2 tbsp fresh ginger root, chopped
3 medium red chillies, chopped
300g raw small crabs, chopped in halves
150ml water
1 tbsp fresh lime juice
2 Spring onions, sliced lengthways
4 tbsp coriander sprigs
For the chilli crab sauce:
240ml water5 tbsp tomato ketchup
2 tbsp Soy sauce
1 tbsp Sugar
2 tsp cornflour
For the coconut noodles:
1 tbsp vegetable oil2 garlic clove, chopped
1 tsp Ginger, chopped
200ml coconut milk
1 tbsp shrimp paste
1 medium red chilli, chopped
1/2 tsp dried chillies
1 spring onion, sliced lengthways
4 tbsp Coriander, chopped
400g yellow shi noodles, cooked and drained
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