Article from: Unsealed 4X4

This dish really isn’t that hard to do on the road. And who says it has to be crab? Any crustacean will do … even yabbies!

Serves: 4 Prep Time: 25 minutes Cooking Time: 15 minutes

INGREDIENTS

16 yabbies or Balmain Bugs, or four blue swimmer crabs, or two big mud crabs 2 tablespoons of peanut oil 1 rounded teaspoon of Chilli Paste Mix. ¼ cup of tomato sauce 2 tablespoons of sweet chilli sauce 1 heaped teaspoon of brown sugar 2 tablespoons of dry sherry Water if needed 3 shallots – thinly sliced on the diagonal Small bunch of chopped coriander or parsley (optional) Jasmine rice to serve Chilli Paste Mix: (You can make this at home beforehand) 10 peeled garlic cloves 5-8 medium sized chillis 1 inch piece of ginger Olive oil

METHOD

Chilli Paste Mix: Burl everything together in a food processor, adding olive oil as needed, to form a chunky paste. Store in an airtight container in the fridge; it’s also great for adding to marinades, stir fries and pizza/pasta sauce.

Preparing the catch: Quarter and clean the crabs, crack the claws and legs lightly, and discard the innards.

Add a splash of peanut oil and a rounded teaspoon of the chilli paste mix to a heavy pan or wok and fry for half a minute to release the aromas. Add the crab and cook for about a minute; then stir in the tomato sauce, sweet chilli sauce, brown sugar and sherry.

Stir to coat the crab – add a splash of water if too thick. Stir until the meal starts to thicken, then add the thinly sliced shallots. Stir for a minute, then add the (optional) coriander or parsley. Serve with steamed Jasmine rice.