| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Other |
| Preparation | Moderate |
| Calories | 839 |
| Fat | 27.5g |
| Saturates | 3.2g |
| Protein | 43.3g |
| Carbs | 99.7g |
| Sugars | 10.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace 8 chillies and leeks in a food processor. Blitz until it forms a paste.
Heat the oil in a wok or large pot over a medium heat. Add in the crab and stir fry until the crab starts to change colour, approx. 5 minutes. Remove the crab from the pan and set aside. Repeat with the second crab.
Place the pan back over a medium heat. Add in the chilli paste mixture and cook for approx. 10 minutes.
Finely grate the ginger and the garlic. Add to the pan and sauté until fragrant. Stir in the tomato paste, purée, stock and ketchup and bring to a simmer. Mix the corn flour with the water, then add into the wok along with the crabs and simmer for 10-15 minutes.
Season with salt and pepper. Whisk the egg then drizzle into the mixture and stir to coat. Add the soya sauce and sugar.
Finely chop the coriander and mix with the rice.
Finely chop the spring onions and a red chilli. Scatter over the crab.
Serve the chilli crab with the herby rice.
