Our Back of House team has prepared another QCL Signatures Series dish for you to prepare at home! Whether you are enjoying with guests or family, this Chili Crab will enhance any dinner.

Materials

• Dungeness Crab, broken down | 4
• Shallots | 3
• Ginger | 3-ince piece
• Red Chilis | 3
• Ketchup | 30ml
• Shrimp Paste | 5ml
• Cooking Oil | 30ml
• Chicken Stock | 360ml
• Rice Wine Vinegar | 30ml
• Sweet Chili Sauce | 120g
• Green Onion, chopped | 1
• Butter | 50g
• Soy Sauce | 30ml
• Palm Sugar | 30ml

Method

1. In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste. Pulse until it combined, forming a paste.
2. Heat oil in a wok over medium heat, add the chilli paste and cook for five minutes, stirring occasionally.
3. Add the crab pieces into the wok and stir until they are fully coated. Allow the crab to absorb the flavours and colouring until it begins to turn red/orange in colour.
4. Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until combined. The crab should be fully orange by now. Place a lid on top, allowing the mixture to simmer for 15 minutes.
5. Remove the crab legs and head, plating on a shallow dish.
6. Add butter and green onion to the sauce and stir to combine.
7. Pour the sauce on top of the plated crab, garnishing with cilantro.
8. Serve and enjoy!