Welcome to my new weekly-when-I’m-not-being-slack blog segment, Friday Feast. I don’t know about you, but I love to cook, eat, read and talk about food. Have done since I was a kid, so I figure a weekly post about something I love has to be a grand idea. And if I can rope others into passing on their favourite recipes or food experience, then this could turn into a whole lot of fun.
It’s September at last, and spring has sprung. For me, that means seafood cooked outdoors and served with a lip-smacking white wine, and one of my favourite recipes is this little beauty. It’s easy, it’s fast and it tastes awesome. Perfect.
WOK TOSSED BLUE SWIMMER CRAB
2 ½ tablespoons peanut oil
8 blue swimmer crabs, cleaned and cut into quarters
6 small hot red chillies
6 spring onions, trimmed and cut into short lengths on the diagonal
3 cloves of garlic finely chopped
Small knob of fresh ginger, finely grated
2 stems lemongrass, trimmed, cut into halves and smashed
Heat a wok over medium heat, then add 1 tablespoon of the oil. Swirl the oil around the wok and when the oil is hot, add the crabs. Stir fry for a minute then add the whole chillies; lower the heat, put the lid on and cook for 5 minutes, turning once. The chillies should change colour but shouldn’t blacken; keep the heat fairly low.
Turn the crabs again and continue cooking for a further 7-10 minutes, or until cooked through, turning them now and again. Transfer to a side bowl.
Add the remaining oil to the wok. When hot, add the spring onions, garlic, lemongrass and ginger and stir fry for a few minutes until the onions wilt and the aromatics are fragrant.
Return the crabs to the wok and toss well to coat in the flavoured oil. Turn the wok contents onto a serving dish.
Serve with crab forks and lots of paper towels.
Serves 4 as an entrée.