This chilli paste is just wonderful with crabs — split the shells open and let them absorb the flavours. You could of course use mud crab or spanner crab, but the paste is great with any kind of seafood. It’s also wonderful if you deep-fry the prawns in crispy batter and spoon chilli paste all over them. Then you just need rice and you’ll be in heaven.
Heat the oil in a wok until just smoking (180°C/350°F), and deep-fry the crab in batches until bright red and cooked through, then drain on paper towel.
Pour all but
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