© 2018 Ching He Huang. All rights reserved.

Chilli Crab On Coconut Noodles

Serves : 4 Preparation 30 mins Cooking 10 mins Total 40
Nutrition facts: 649.00 calories 44.40g protein 48.80g carbs 14.30g sugars 30.50g fat 10.90g 3.10g fibre 543.00mg sodium
Ingredients: 4 tbsp Vegetable oil 6 large cloves, chopped Garlic 2 tbsp, chopped Ginger 3, chopped Red chilli 800g / 1.76 lb, chopped into halves Raw blue swimmer crab 150ml / 0.63 cup Water 1 tbsp fresh Lime juice 2, sliced lengthways Spring onion 4 tbsp Sprigs coriander For the chilli crab sauce: 240ml / 1.01 cup Water 5 tbsp Tomato ketchup 2 tbsp Low sodium light soy sauce 1 tbsp Granulated sugar 2 tsp Cornflour For the coconut noodles: 1 tbsp Vegetable oil 2 cloves, chopped Garlic 1 tsp, chopped Ginger 250ml / 1.05 cup Coconut milk 1 tbsp Shrimp paste 1, chopped Red chilli ½ tsp Dried chilli 1, sliced lengthways Spring onion 400g / 0.88 lb, or egg noodles, cooked and drained Dried yellow shi noodles For the garnish: Fresh coriander leaves This is an indulgent dish! Perfect if you have the freshest crabs. This dish, inspired by a Chilli crab recipe I tried in Malaysia, combines two of my favourite flavours Chilli crab and coconut noodles!

Chilli Crab On Coconut Noodles

  1. Serves : 4
  2. Preparation time 30 Minutes
  3. Cooking time 10 Minutes
per serving

Cals


649.00

Protein (g)


44.40

Carbs (g)


48.80

Sugars (g)


14.30

Fat (g)


30.50

Sat Fat (g)


10.90

Fibre (g)


3.10

Sodium (mg)


543.00

Source from

Ching He Huang Web Site

About the recipe

main courses

This is an indulgent dish! Perfect if you have the freshest crabs. This dish, inspired by a Chilli crab recipe I tried in Malaysia, combines two of my favourite flavours Chilli crab and coconut noodles!

Ingredients
  • Vegetable oil - 4 tbsp
  • Garlic - 6 large cloves, chopped
  • Ginger - 2 tbsp, chopped
  • Red chilli - 3, chopped
  • Raw blue swimmer crab - 800g / 1.76 lb, chopped into halves
  • Water - 150ml / 0.63 cup
  • Lime juice - 1 tbsp fresh
  • Spring onion - 2, sliced lengthways
  • Sprigs coriander - 4 tbsp
For the chilli crab sauce
  • Water - 240ml / 1.01 cup
  • Tomato ketchup - 5 tbsp
  • Low sodium light soy sauce - 2 tbsp
  • Granulated sugar - 1 tbsp
  • Cornflour - 2 tsp
For the coconut noodles
  • Vegetable oil - 1 tbsp
  • Garlic - 2 cloves, chopped
  • Ginger - 1 tsp, chopped
  • Coconut milk - 250ml / 1.05 cup
  • Shrimp paste - 1 tbsp
  • Red chilli - 1, chopped
  • Dried chilli - ½ tsp
  • Spring onion - 1, sliced lengthways
  • Dried yellow shi noodles - 400g / 0.88 lb, or egg noodles, cooked and drained
For the garnish
  • Fresh coriander leaves -

Steps

  • First prepare the chilli crab sauce. Place the water, ketchup, soy sauce, sugar and corn flour into a bowl and mix well.
  • Heat a wok and add in the vegetable oil. Add in the garlic, ginger and chillies and stir-fry for 30 seconds.
  • Add the raw crabs to the wok and stir-fry for a further 4 minutes until the crab turns red in colour.
  • Stir in the sauce and cook for 1 minute, then add the water, lime juice and spring onion. Cover and set aside.
  • 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.
  • Add the coconut milk and shrimp paste, then the chilli, dried chillies, spring onion and coriander. Cook, stirring, for 1 minute.
  • Add the noodles and cook for a further 30 seconds to allow the noodles to absorb the sauce.
  • To serve, place the chilli crab on top of the coconut noodles, garnish with chopped coriander.
Ingredients
  • Vegetable oil - 4 tbsp
  • Garlic - 6 large cloves, chopped
  • Ginger - 2 tbsp, chopped
  • Red chilli - 3, chopped
  • Raw blue swimmer crab - 800g / 1.76 lb, chopped into halves
  • Water - 150ml / 0.63 cup
  • Lime juice - 1 tbsp fresh
  • Spring onion - 2, sliced lengthways
  • Sprigs coriander - 4 tbsp
For the chilli crab sauce
  • Water - 240ml / 1.01 cup
  • Tomato ketchup - 5 tbsp
  • Low sodium light soy sauce - 2 tbsp
  • Granulated sugar - 1 tbsp
  • Cornflour - 2 tsp
For the coconut noodles
  • Vegetable oil - 1 tbsp
  • Garlic - 2 cloves, chopped
  • Ginger - 1 tsp, chopped
  • Coconut milk - 250ml / 1.05 cup
  • Shrimp paste - 1 tbsp
  • Red chilli - 1, chopped
  • Dried chilli - ½ tsp
  • Spring onion - 1, sliced lengthways
  • Dried yellow shi noodles - 400g / 0.88 lb, or egg noodles, cooked and drained
For the garnish
  • Fresh coriander leaves -