Ginger Chili Crab - alive magazine

Name: Ginger Chili Crab - alive magazine
Ingredients: 1 Tbsp (15 mL) coconut oil; 2 garlic cloves, chopped; 1 to 2 bird’s eye chilies, finely sliced; 2 shallots, sliced; 2 Tbsp (30 mL) finely grated ginger; 1 stalk lemon grass, white part only, cut in 3 pieces and crushed, to release flavour; 2 cooked and cleaned Dungeness crabs, quartered (about 4 1/2 lbs/2 kg total); 1/2 cup (125 mL) diced tomato; 2 Tbsp (30 mL) tomato paste; 1 Tbsp (15 mL) natural cane sugar; 2 Tbsp (30 mL) shaoxing wine or sherry; 1 tsp (5 mL) fish sauce; 1/4 cup (60 mL) light coconut milk; 1/2 cup (125 mL) water; 3 green onions, trimmed and sliced; 2 Tbsp (30 mL) chopped fresh cilantro; 1 lime, cut into wedges

www.alive.com

This stir-fry dish comes together quickly and is a crowd pleaser. Make sure to have plenty of extra napkins on hand. You can ask your fishmonger to quarter…

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Ingredients

1 Tbsp (15 mL) coconut oil
2 garlic cloves, chopped
1 to 2 bird’s eye chilies, finely sliced
2 shallots, sliced
2 Tbsp (30 mL) finely grated ginger
1 stalk lemon grass, white part only, cut in 3 pieces and crushed, to release flavour
2 cooked and cleaned Dungeness crabs, quartered (about 4 1/2 lbs/2 kg total)
1/2 cup (125 mL) diced tomato
2 Tbsp (30 mL) tomato paste
1 Tbsp (15 mL) natural cane sugar
2 Tbsp (30 mL) shaoxing wine or sherry
1 tsp (5 mL) fish sauce
1/4 cup (60 mL) light coconut milk
1/2 cup (125 mL) water
3 green onions, trimmed and sliced
2 Tbsp (30 mL) chopped fresh cilantro
1 lime, cut into wedges