chilli pepper crab …

crabclaws.JPG

What I did …
Prepare the crab claws by cracking them with a pestle or blunt end of a cleaver – this lets all the nice flavours into the meat and makes it a bit easier to eat without risking a huge dental bill 😉 Then in a very hot frying pan of rapeseed oil, add 1 teaspoon of crushed black pepper, chopped garlic, sliced red chilli and thinly julienned ginger. Add crab claws, fry for less than a minute then add generous splash of chinese rice wine – stand back and enjoy the fireworks! Add chopped flat leaved parsley, cover the pan with lid and cook for another 2 minutes, tossing every 30 seconds.

Tips …
1. If possible, buy craw claws that have already been scored like mine (see pic).
2. Pick large salad chillis rather than the the deadly bird’s eye variety which will be too hot and spoil the flavours.
3. Ginger goes quite well with seafood Рa little known fact. But just like wine, it should be consomm̩ avec mod̩ration!

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