Chilli crab - the Papua New Guinea way

The Post-Courier published my favourite chilli crab recipe:

Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients (serves 4)
2 teaspoons peanut oil
4 green (uncooked) blue swimmer crabs
2 garlic cloves, crushed
2 fresh finely chopped long red chillies
1 tablespoon finely grated fresh ginger
60ml (1/4 cup) tomato sauce
2 tablespoons sweet chilli sauce
2 tablespoons dry sherry (optional)
1 tablespoon brown sugar
6 green shallots, ends trimmed, thinly sliced diagonally
1/2 cup firmly packed coarsely chopped fresh coriander
Steamed jasmine rice, to serve

Method
1. Heat the oil in a large wok over high heat until just smoking. Add the crab and stir-fry for 5-7 minutes or until just cooked (the crabmeat will turn white when cooked).
2. Add the garlic, chilli and ginger, and stir-fry for 1 minute or until fragrant. Add the tomato and sweet chilli sauces, sherry and sugar, and stir-fry for 2-3 minutes or until sauce boils and thickens slightly. Remove from heat. Add the green shallot and stir until just wilted. Add the coriander and toss until just combined. Spoon steamed rice among serving bowls. Top with chilli crab and serve immediately.

Notes
To prepare uncooked crab: Segment the crab by lifting the flap under the crab’s body with your thumb. While holding the body firmly with one hand, pull off the top of the shell with the other. Discard the top shell. Remove and discard the spongy, finger-like white gills on either side of the crab’s body. Cut the body into quarters. Use a nutcracker to crack the large claws to enable easy removal of crabmeat when serving.

http://www.postcourier.com.pg/weekendcourier/wchome.htm

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