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Singapore chilli crab

Serves 4
Prep time: 25 minutes
Cooking time: 15 minutes

"A version of Singapore chilli crab using fresh NZ crayfish. The tasty, spicy sauce coats the crayfish with out overpowering its flavour."



  • 2 medium crayfish
  • 2-3 limes Juice
  • 1/4-1/2 cup of tomato sauce.
  • 6 fat garlic cloves chopped
  • Knob of grated ginger (walnut sized), optional
  • 4 fresh chillies deseeded and chopped or chilli paste
  • 6 spring onions chopped
  • Coriander- big handful
  • 2 eggs beaten
  • 2 Tbsp oil
  • 1-2 tsp palm sugar
  • Cornflour
  • Salt/pepper to taste
View the method
  1. Place crayfish in freezer to render unconcious, then split in half lengthwise.
  2. Clean and remove the feathers (row of spongy appendages under shell) vein, gut and mustard.
  3. Chop crayfish tail into 3-4 pieces. Cut the body into sections with 2 legs. Discard the feelers, but break off and keep the meaty horns.
  4. In a wok fry the oil, garlic, chilli and ginger for 2 min.
  5. Add the crayfish body (not the tail meat yet) and stirfry for 2 min, then add the tail meat and cook for a further min or two.
  6. Pour over the tomato sauce (it seems wrong, but it's worth it), add a little water then stir to coat crayfish.
  7. Simmer until nearly cooked.
  8. Stir in the eggs (to get a stringy effect), spring onions, sugar, lime juice and 1/2 the coriander leaves (a bit of mint or kaffir lime leaf is also good).
  9. Thicken with cornflour, season and sprinkle with remaining coriander.
  10. Serve with rice or crusty bread and salad.
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