Ingredients Jump to Instructions ↓

  1. 2 live mud crabs (about 1kg each)

  2. 6 kaffir lime leaves, torn

  3. 2 red birdseye chillies, thinly sliced

  4. Juice of 2 limes, or to taste

  5. 1 tbsp fish sauce, or to taste

  6. 1 egg, lightly beaten

  7. 1 bunch each coriander and Thai basil, coarsely torn

  8. 2 spring onions, thinly sliced

  9. 60 ml ( 1/4 cup) vegetable oil

  10. 1 onion, finely chopped

  11. 5 garlic cloves, finely chopped

  12. 15 gm (3cm piece) each of galangal and ginger, finely grated

  13. 3 long red chillies, thinly sliced

  14. 80 gm light palm sugar, plus extra grated for seasoning

  15. 2 tbsp fish sauce, or to taste

Instructions Jump to Ingredients ↑

  1. Serves 4 Prep time 30 mins, cook 1 hr 15 mins (plus chilling)

  2. Fingerbowls and bibs are a must here.

  3. Place crabs in freezer to render them insensible (30-40 minutes). Meanwhile, bring a stockpot (see note) of heavily salted water to the boil. Add crab, cover and cook until cooked through (15-20 minutes). Drain, then remove top shell from crab, discard gills and coral, quarter crabs, crack claws, set aside.

  4. Meanwhile, for chilli jam, heat oil in a large wok over medium heat. Add onion, saut until beginning to caramelise (15-20 minutes), then add garlic, galangal, ginger and chilli and saut until chilli is tender (5-10 minutes). Transfer to a food processor, process until finely chopped, return to wok with palm sugar and fish sauce and saut until caramelised (5-10 minutes). Add crab, lime leaves, chilli and 40ml water and stir until crab is heated through (5-10 minutes). Add lime juice and fish sauce and check seasoning, adding more juice, fish sauce and sugar to balance to your taste. Add egg and stir until egg is cooked and crab is well coated (2-4 minutes). Transfer to a bowl, scatter with herbs and onions, serve hot.


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