2 teaspoons peanut oil
4 green (uncooked) blue swimmer crabs
2 garlic cloves, crushed
2 fresh long red chillies (or 1-2 fresh red birdseye chillies for extra heat), finely chopped
1 tablespoon finely grated fresh ginger
1/4 cup tomato sauce
2 tablespoons sweet chilli sauce
2 tablespoons dry sherry
1 tablespoon brown sugar
6 green shallots, ends trimmed, thinly sliced diagonally
1/2 cup firmly packed coarsely chopped fresh coriander
Steamed jasmine rice, to serve
1. Heat the oil in a large wok over high heat until just smoking. Add the crab and stir-fry for 5-7 minutes or until just cooked (the crabmeat will turn white when cooked).
2. Add the garlic, chilli and ginger, and stir-fry for 1 minute or until fragrant. Add the tomato and sweet chilli sauces, sherry and sugar, and stir-fry for 2-3 minutes or until sauce boils and thickens slightly. Remove from heat. Add the green shallot and stir until just wilted. Add the coriander and toss until just combined. Spoon steamed rice among serving bowls. Top with chilli crab and serve immediately.