3 blue swimmer crabs (or other large crab), cleaned and cut into 6 pieces each
2 tbs peanut oil
½ red onion, finely sliced
2 long Thai chillies, finely sliced
2 cloves garlic, finely sliced
2cm piece of ginger, peeled and julienned
2 spring onions, cut into 3cm batons
3 tomatoes, diced
2 tbs dry sherry
1 tbs brown sugar
¼ tbs kecap manis
3 kaffir lime leaves, julienned
1 cup coriander leaves
Toasted sourdough or crusty bread to serve
With the back of a knife, make a few cracks in the large claws of the crabs.
In a wok over a high heat, add the peanut oil and heat until it starts to smoke.
Add the red onion, chilli, garlic, ginger and spring onions and stir-fry for 1 minute.
Add the crabs and combine for another 30 seconds.
Add the tomatoes, sherry, brown sugar and kecap manis.
Toss everything to combine and then place a lid over the wok and steam the crabs for 5 minutes, depending on the size of the crab, until they are cooked through.
Finish with the kaffir lime leaves, toss for a last time and then serve topped with the coriander leaves and a few pieces of toasted sourdough or crusty bread.