Have you ever had one of those days where you want to throw yourself on the floor and have a massive tantrum like a lollipop denied three year old in the grocery store? Well, this is my third day running of one of those kinds of days….and i’m hoping, for the sake of my boyfriend’s ability to stand anymore of my foul mood, that bad things happen in threes. Mind you. These are all very much first world problems, but hey, this is my blog and I’ll cry if I want to.
Aside from visa applications, bank issues, flight issues, and the stress of selling our car with one week to go, all of my problems have mainly been technology based. So much so that I would love to grab one of those crab claws and violently punch it through the screen of my computer, camera, mobile phone and any other device that may get in my way. If there was such a person as ‘Mac’, he would be feeling the wrath of my crab claws (this, of course would be after we had demolished the delicious flesh from them).
OK, rant over.
Let’s talk about something great. This dish. It was my first time trying Mudcrab, a must up here in Darwin. And made all the better by the fact that they were caught by my boyfriend and his mate. I’d heard a lot about Chilli crab, and the many ways in which people up here insist is the best way to prepare it. So, with a few recommendations from friends and some twists of my own, that night we were getting down and dirty with these tasty creatures.
You could use any shellfish in this sauce, just make sure you’ve got lots of crusty white bread to mop up all the juices. Oh, and something to wipe your hands on.
2 mudcrabs (how to prepare your mud crab)
2 tbs peanut oil
8 garlic chives, finely chopped
2 long red chillies and 2 birdseye chillies, finely chopped
3cm piece ginger, finely chopped
2 lemongrass stalks, bashed and tied into a knot (to be removed after cooking)
4 spring onion, finely chopped
2 tomatoes, diced
2 tsp coconut vinegar
1 tbs fish sauce
1/2 cup tomato sauce/ketchup
1/2-1 cup water
1 tbs brown sugar
1 tbs cornfour, mixed with 2 tbs water
Salt and pepper
2 handfuls of fresh coriander leaves and 1 handful of thai basil leaves
Crusty white bread or steamed rice to serve
In a large wok, heat the oil over high heat. Add the garlic chives, chillies, ginger, lemongrass and spring onion and cook, stirring for about 2 mins. Add the tomatoes and cook, stirring, for another minute.
Add the vinegar, fish sauce, tomato sauce, 1/2 cup of water, brown sugar, and cornflour mixture, and bring to the boil. Reduce heat to medium and simmer, stirring for about 5 mins. If sauce seems too thick, add more water. Taste and add salt and pepper, if necessary.
Add your prepared mud crab and stir to coat in the sauce. Cover and cook, stirring often for about 10-15 minutes, or until flesh is cooked. Stir through most of the coriander and thai basil, reserving some to sprinkle over at the end.
Serve with bread or rice and some cracking tools if you have them.