Blood lime and chilli mud crab | Gourmet Traveller

Name: Blood lime and chilli mud crab | Gourmet Traveller
Total time: 55 min
Ingredients: 1 tbsp cornflour; 80 ml (⅓ cup) vegetable oil; 1 live mud crabs (1kg each), killed humanely, cleaned, quartered, shells cracked (see note); 35 gm ginger, finely chopped; 3 garlic cloves, finely chopped; 200 gm diced tomatoes; 1 tbsp caster sugar; Mixed sea succulents, to serve; Damper, to serve; Blood lime and chilli paste; 100 gm Massaman paste; 100 gm Chilli paste with soybean oil; 5 long red chillies, finely chopped; 2 frozen blood limes, thawed, sliced, plus extra slices, to serve; 285 gm piquillo peppers in a jar, drained; 1 onion, finely chopped

www.gourmettraveller.com.au

Our blood lime and chilli mud cake is a remake of a Singaporean chilli crab. With a hit of Australian blood lime, this seafood recipe is a simple but impressive.

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Ingredients

1 tbsp cornflour
80 ml (⅓ cup) vegetable oil
1 live mud crabs (1kg each), killed humanely, cleaned, quartered, shells cracked (see note)
35 gm ginger, finely chopped
3 garlic cloves, finely chopped
200 gm diced tomatoes
1 tbsp caster sugar
Mixed sea succulents, to serve
Damper, to serve
Blood lime and chilli paste
100 gm Massaman paste
100 gm Chilli paste with soybean oil
5 long red chillies, finely chopped
2 frozen blood limes, thawed, sliced, plus extra slices, to serve
285 gm piquillo peppers in a jar, drained
1 onion, finely chopped