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

Serves : 4
Preparation time 30 Minutes
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

noodle seafood

Source from

Ching He Huang Web Site

share this recipe

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.

share this recipe

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 -

Chilli Crab On Coconut Noodles

Chilli Crab On Coconut Noodles

per serving

Source from

share this recipe

About the recipe

Ingredients

For the chilli crab sauce

For the coconut noodles

For the garnish

Steps

share this recipe

YOU MIGHT ALSO LIKE...

Five Spice Saucy Beef Stir Fry

Shredded Smoked Mackerel, Egg Crumbs, Rocket, Buckwheat Soba With Yuzu Dressing

Satisfying Edamame Carrot, Sugar Snap Peas, Egg And Tenderstem Broccoli Red Fried Rice

Ingredients

For the chilli crab sauce

For the coconut noodles

For the garnish