Stir-Fried Crab Claws with Garlic
Crab claws are a great starter. Once you set them free, the beautiful crab meat goes well with the Asian flavours. This recipe is easy to make and packs a punch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at frozenfish.direct.
Cooking tools:
- Wok
- Skillet
- Stove
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Measuring cup
- Measuring spoon
- Kitchen scale
- Spatula
- Paper towel
- Serving platter
Ingredients
- 8 crab claws
- 1 red chilli, deseeded, finely chopped
- 4 garlic cloves, finely chopped
- 1 teaspoon root ginger, grated
- 75g of root ginger, thinly sliced
- 3 teaspoons rice wine vinegar
- 2 teaspoons caster sugar
- 1 teaspoon salt
- 250ml of vegetable oil
- 1 teaspoon chilli paste
- 4 tablespoons of fish sauce
- 8 spring onions, finely sliced
- 1 extra spring onion for garnish
- 1 handful of coriander leaves
- Salt
- pepper
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