How good do we have it in the Top End?! You can head out
fishing, drop in a few pots en route and at the end of a good/miserable
days fishing simply pull up the pots and come home with a quality
feed for dinner. Everyone's happy. Catch a few 'muddies' and you've probably
just paid for the fuel too! With crabs currently retailing at almost $50 a kg as we speak!
Bump into a local fisherman anywhere in the Northern
Territory, start talking mud crabs and recipes for cooking them and I bet the
conversation will include ‘chilli mud crab’.
Everyone has a recipe and everyone’s
is the best!
Well, here is our much loved chilli mud crab
recipe. We cook it all the time for our guests at Cobourg Coastal
Camp and there's never leftovers...
1kg raw mud crab
2 tbs peanut oil
2 cloves garlic, finely chopped
1 tbs ginger, finely
2 fresh long red chillies, seeded and sliced
2 tbs hoisin sauce
½ cup (125mm) tomato sauce
¼ cup (60mm) sweet chilli sauce
1 tbs fish sauce
½ tsp sesame oil
4 spring onions sliced
Fresh coriander sprigs to garnish
1. Clean crabs removing all guts and gills. Segment crab
body into 4. Crack claws.
2. Heat a wok over high heat, add the oil. Add the garlic,
ginger and chilli and stir fry for 1-2minutes.
3. Add the crab pieces and stir fry for about 8 minutes or
until turned red. Stir in the hoisin, tomato, sweet chilli and fish sauces, the
sesame oil and ¼ cup of water. Bring to boil then reduce heat and simmer,
covered for 8 minutes or until the flesh is white throughout.
4. Sprinkle with spring onion and serve on a platter,
garnish with coriander, serve with rice.