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!

Advertisements

Author: pip

Computer Geek. Occasionally Travels. Cooks. Drinks wine.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s