Chilli Crab

If you're a seafood and/or spice lover, try this chilli crab with Lingham's chilli sauce!

1. 1

   Clean the crabs and remove the carapace (set aside).
   Remove the spongy gills and halve the crab.
   Heat the oil in a wok or frying pan (with lid) over low heat.
   Add the ground shallots, garlic and ginger and fry until aromatic and the shallots are translucent, about 2 minutes.
   Add the ground chillies and fry until aromatic before adding Lingham’s Chilli Sauce, tomato sauce and the crabs and carapace.
   Stir-fry for a few seconds, add water or stock, and stir to mix well.
   Cover wok or pan with the lid and simmer for 1 minute over high heat or until crabs are cooked.
   Season to taste with vinegar or lemon juice and chicken stock.
   Add the corn flour mixture, stir, and bring back to a boil.
   Serve garnished with the spring onion, with toast or rice.