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Chilli crab served on coconut noodles

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

Chilli crab served on coconut noodles

Method

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.

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Serves: 2-4

Prep: 10 min
Cook: 10 min

Ingredients
4 tbsp vegetable oil
6 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 water
5 tbsp tomato ketchup
2 tbsp Soy sauce
1 tbsp Sugar
2 tsp cornflour

For the coconut noodles:

1 tbsp vegetable oil
2 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