Chilli Garlic Crab Claws - Frozen Fish Direct

Name: Chilli Garlic Crab Claws - Frozen Fish Direct
Ingredients: 6 crab claws; 4 tablespoons of Chilli Garlic Sauce; 1 tablespoon of Chilli Oil; 2 tablespoons of Chinese cooking wine; 1 teaspoon rice vinegar; 3 spring onions, the green part only, julienne cut; How to Make Chilli Garlic Crab Claws; Rinse the crab claws under cold running water to remove any impurities; Pat the crab claws dry thoroughly with kitchen paper; Place the crab claws in a mixing bowl and gently crack the shell slightly to allow flavors to infuse; In a separate small bowl, combine the chilli garlic sauce and chilli oil until evenly mixed; Add the Chinese cooking wine and rice vinegar to the sauce mixture and stir to combine; Pour the sauce mixture evenly over the crab claws, tossing to ensure each claw is well coated; Allow the crab claws to marinate for 10–15 minutes at room temperature; Meanwhile, julienne the green parts of the spring onions and set aside for garnish; Preheat a wok or large frying pan over medium-high heat; Add the marinated crab claws (with all the marinade) to the hot wok; Stir-fry the crab claws for 3–4 minutes, turning frequently so all surfaces are evenly glazed; Partially cover with a lid and steam for an additional 2–3 minutes to heat the crab through completely and meld flavors; Remove the lid and stir-fry for a final 1–2 minutes until the sauce thickens and clings to the claws; Transfer the cooked crab claws to a serving platter, ensuring all sauce is spooned on top; Garnish generously with julienned spring onion greens; Serve immediately while hot, with finger bowls for easy eating and extra napkins for guests

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Chunky crab claws are given a lick of smoke then tossed with an intense sauce, which will have you licking your fingers and asking for extra napkins.

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Ingredients

6 crab claws
4 tablespoons of Chilli Garlic Sauce
1 tablespoon of Chilli Oil
2 tablespoons of Chinese cooking wine
1 teaspoon rice vinegar
3 spring onions, the green part only, julienne cut
How to Make Chilli Garlic Crab Claws
Rinse the crab claws under cold running water to remove any impurities
Pat the crab claws dry thoroughly with kitchen paper
Place the crab claws in a mixing bowl and gently crack the shell slightly to allow flavors to infuse
In a separate small bowl, combine the chilli garlic sauce and chilli oil until evenly mixed
Add the Chinese cooking wine and rice vinegar to the sauce mixture and stir to combine
Pour the sauce mixture evenly over the crab claws, tossing to ensure each claw is well coated
Allow the crab claws to marinate for 10–15 minutes at room temperature
Meanwhile, julienne the green parts of the spring onions and set aside for garnish
Preheat a wok or large frying pan over medium-high heat
Add the marinated crab claws (with all the marinade) to the hot wok
Stir-fry the crab claws for 3–4 minutes, turning frequently so all surfaces are evenly glazed
Partially cover with a lid and steam for an additional 2–3 minutes to heat the crab through completely and meld flavors
Remove the lid and stir-fry for a final 1–2 minutes until the sauce thickens and clings to the claws
Transfer the cooked crab claws to a serving platter, ensuring all sauce is spooned on top
Garnish generously with julienned spring onion greens
Serve immediately while hot, with finger bowls for easy eating and extra napkins for guests